Chana Dal aur Gur Chawal

by Tarla Dalal

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This is another classic combination similar to Mogar and Chasni Chawal. Dry spicy Bengal gram is necessarily accompanied by this fennel flavoured aromatic jaggery rice. Rituals and festivals have been always celebrated in a grand way in true Hindu tradition prevalent all over Rajasthan. Festive foods therefore receive the utmost attention. Yellow sweetened rice (sweetened with either sugar or jaggery) is always prepared as an offering to Goddess Saraswati on Basant Panchami. A tradition that has been followed by the maharajas through centuries.

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Preparation Time: 30 mins.
Cooking Time: 35 mins.
Serves 3 to 4.
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Ingredients

For the chana dal
1/2 cup chana dal (split Bengal gram)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 tsp black salt (sanchal)
1 1/2 tsp lemon juice
2 tbsp chopped coriander (dhania)
2 tbsp oil
salt to taste

For the gur chawal
1/2 cup long grained rice (basmati)
2 tsp fennel seeds (saunf)
2 cardamoms (elaichi)
1/2 cup grated jaggery (gur)
1 tbsp ghee

Method

For the chana dal

Clean, wash and soak the Chana dal for 3 to 4 hours. Drain and keep aside.
Heat the oil in a pan, add the cumin seeds, asafoetida and ginger-green chilli paste and sauté for a few seconds.
Add the chana dal, turmeric powder, chilli powder, coriander powder, black salt, lemon juice and salt. Mix well and cook for another 2 minutes.
Add 4 tablespoons of water and simmer till all the moisture has evaporated. Add the coriander and mix well.

For the gur chawal

Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
Heat the ghee in a pan, add the fennel seeds, cardamoms and rice and sauté for 2 to 3 minutes.
Add 1½ cups of hot water, cover and cook over a slow flame till the rice is cooked.
Add the jaggery and ½ cup of water and simmer while stirring occasionally till the jaggery has dissolved.
Serve hot with the chana dal.

RECIPE SOURCE : Rajasthani Cookbook