Nolen Gur ke ChawalChilke wali Dal
Nolen Gur ke Chawal
3/4 cup basmati rice
1/2 cup nolen Gur crumbled/ grated( any Gur will do)
1/2 tsp saunf
1 1/2 tbsp ghee
2 1/2 cups -3 cups water
Wash and soak the rice for about 20 mins.
Drain. Heat the ghee in a pan. Add the saunf n crackle. Tip in the rice an roast them till they are fluffy and opaque. Pour in the water. Let it come to a boil and then lower the flame . Let it simmer. When the rice is 3/4 done. Add in the Gur and cook till the water dries up. Now don’t stir anymore or the rice will get mashed
The nolen Gur gave the rice a lovely burnt umber hue and fabulous taste.
Chilke wali dal
1/2 cup split Moong Dal with the skin
2 tbsp arhar/ toovar dal
Salt to taste
1 clove garlic smashed
1/2 tsp green chilli crushed
1/2 tsp ginger crushed
A dot of hing
1/2 tsp cumin
1/2 tsp red chilli pwd
2 tsp ghee
Wash and soak the dals for about 2 hours
Keep it to boil with ample water and add in salt and turmeric. Add the ginger crushed green chillis and garlic. Boil till the dal is soft and mushy. Add more warm water if needed.
Heat the ghee in the tadka pan
Tip in the hing and cumin. Let it crackle. Add this temperin in the dal plunging in the pan and immediately covering it with a lid.
Remove the lid after a few minutes. Let the dal simmer for some time. Garnish with some chopped coriander.
Though I love runny Dal. But a nice thickish dal works best with this Rice
3/4 cup boiled potatoes peeled n diced
1/4 cup peas shelled n boiled
1 large tomato chopped/ roughly puréed
1 tsp ginger green chilli paste
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric
1/3 tsp Garam masala powder
Salt to taste.
Chopped coriander to garnish.
1 tsp oil ( enough to crackle the cumin n hing)
Heat the oil in a pan . Tip in the cumin and hing. Add the tomatoes , and spices and salt. Mix it well. Add -/4 cup of water cover with a lid and cook on a low flame till the tomatoes are mushy. Keep giving it a stir from time to time. Add in the potatoes a mix . Mash a few pieces with the back of the ladle. Add the peas with the water in which it was boiled. Mix it well. Cook covered for a few mins. Leave it runny or make it luga lipta like I did.