Ek Toap Na Dal Bhaat


Ek Toap Na Dal Bhaat

Ek Toap Na Dal Bhaat

Rice And Split Gram Cooked In One Pan


2 cups Basmati rice, raw

1 ½ cups red split gram

1/2 cup yellow split gram

1/4 cup ghee

4-5 cloves

1-2 sticks cinnamon

3-4 green cardamoms

1/2 tsp turmeric powder

1/2 tsp asafoetida

6-8 small sized potatoes

10 small onions

6-8 small brinjals

200 gm tendli

1 ½  cups fresh coriander, finely chopped

3/4 cup fresh coconut, grated

1 tbsp sugar

1 tbsp ginger-chilli paste

1/2 tsp red chilli powder

1 tsp coriander-cumin powder

¼ cup gram flour, roasted

Salt to taste

Juice of one lemon


1. Wash rice and both types of gram separately. Soak rice for half an hour. Heat ghee (reserving some for cooking the rice) in a large heavy-bottomed vessel and add cloves, cinnamon and cardamoms.

2. After a minute, add half the turmeric, asafoetida, the gram mi1/2ture, and salt to taste. Mix well and add two cups of hot water. Cover and simmer till the gram and the tendli is semi-cooked.

3. Mix the fresh coriander leaves, coconut, salt, sugar, remaining asafoetida and turmeric powder, chilli powder, ginger-chilli paste, coriander-cumin powder, lemon juice and gram flour in a big plate.

4. Peel the potatoes and onions and stem the brinjals. Slit the potatoes, onions, brinjals and tendli vertically on both sides and soak them in water.

5. Stuff the vegetables with the prepared spice mi1/2ture. Blend the the vegetables with the mixture, so that they are well-coated with the spices. Arrange them over the semi- cooked gram.

6. Add warm water as required, cover and cook.

7. When the vegetables are semi-cooked, evenly spread the rice over them. Add salt and a little ghee and enough warm water to cook the rice.

8. Cover and cook till done and until all the water evaporates.

9. Make sure the gram does not stick to the bottom. Invert it over a large plate and serve hot with kadhi.

Serves 6-8



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