1 cup rice (chawal) , soaked and drained
1/2 cup masoor dal (split red lentil)
2 tsp ghee
2 bayleaves (tejpatta)
1/2 cup finely chopped onions
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp turmeric powder (haldi)
1/2 cup green peas
1/2 cup french beans , cut into 1” pieces
6 to 7 small onions , peeled
4 to 5 baby potatoes , peeled
2 1/2 tsp finely chopped green chillies
Salt to taste
To Be Ground Into A Coarse Powder
4 cloves (laung / lavang)
50 cinnamon (dalchini)
Heat the ghee in a deep non-stick kadhai, add the bayleaves and the prepared powder and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the ginger-garlic paste, turmeric powder, rice and masoor dal, mix well and sauté on a medium flame for 1 to 2 minutes.
Add 3½ cups of hot water, green peas, french beans, onions, potatoes, green chillies and salt, mix well and cook on a slow flame for atleast 20 minutes, while stirring occasionally.
Nutrient Value per serving (serves 6)
|Energy (Kcal)||CHO (gm)||Protein (gm)||Fat (gm)|