Preparation 1 hour: and Cooking time 30 mins: Serves 4
Ingredients:
⅓ cup Tuvar Dal (Split Pigeon Pea)
1¼ Cup Basmati Rice
2 tbsp Ghee (Clarified Butter)
1½ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
¼ tsp Turmeric Powder
¾ tsp Salt
Method:
Wash and soak the tuvar dal in warm water for an hour, and the same with the rice, but keep them separate in cold water.
In a pan, heat 1 tbsp ghee; once hot, add the cumin seeds, asafoetida, tuvar dal, and turmeric powder with ¾ cup of water, and bring it to a boil, then simmer on low heat, cooking it to 60%.
Strain and add the rice to the tuvar dal by adding 250ml of water; mix well and bring it to a boil, then simmer on low heat with the lid on until the water has evaporated and is just about to sit at the bottom.
Add the remaining ghee and simmer for 2-3 minutes.
Serve hot.with dhungri batata nu shaak or bharela batata nu shaak.
NB: You may need to add water, around 30-60ml and let it evaporate.
