Serves 6-8

Ingredients
500 g rice (gobindabhog chal) 250 g green gram (moong dal)
250 g bengal gram (chola dal) 250 g onions
1 tsp ginger paste 4 cloves
1 inch cinnamon stick 3 green cardamom pods
4 bay leaves 6 tbsp white oil
½ tsp turmeric powder ½ tsp sugar
1 tbsp ghee Salt to taste

Method

  1. Fry green gram in a dry pan until brown. Boil bengal gram to make it a bit soft (not full boiled). Slash the onions and fry until light brown.
  2. Heat oil in a pan. Add cloves, green cardamoms, cinnamon and bay leaves. Add rice and fry until light brown.
  3. Add ginger paste, turmeric and sauté. Add the pulses. Add water so that rice and pulses are fully immersed in water.
  4. Cover and cook in low heat for 10-15 minutes, stirring occasionally. Take some grains in a spatula and check if rice is cooked.
  5. Add the fried onion and remove from heat.
  6. Spread ghee and serve hot.
Nutrient Composition Per Serving
MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 766 Carotene ( μg ) 169.39
Protein (g) 25.06 Vitamin C (mg) 5.0
Carbohydrate (g) 119.77 Mg (mg) 190.04
Fat (g) 20.8 Na (mg) 43.5
Fibre (g) 1.27 K (mg) 832.08
Minerals (g) 3.26 Mn (mg) 1.48
Calcium (mg) 82.63 Zn (mg) 3.23
Phosphorus (mg) 461.33 Cr (mg) 0.01
Iron (mg) 4.7

Modification

Reduce the amount of oil used to 20-30 ml
Ingredients
500 g rice (gobindabhog chal) 250 g green gram (moong dal)
250 g bengal gram (chola dal) 250 g onions
1 tsp ginger paste 4 cloves
1 inch cinnamon stick 3 green cardamom pods
4 bay leaves 2 tbs white oil
½ tsp turmeric powder ½ tsp sugar
1 tbsp ghee Salt to taste
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 654
Protein (g) 25.06
Carbohydrate (g) 119.77
Fat (g) 8.3
Fibre (g) 1.27
Mineals (g) 3.26