Ek Toap na Dal Bhaat

by Tarla Dalal

Added to 61 cookbooks
This recipe has been viewed 2822 times

A specialty of Gujarat which makes a meal by itself. Serve with buttermilk.

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Preparation Time: 20 mins.
Cooking Time: 40 mins.
Serves 6.
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Ingredients

1 1/2 cups uncooked rice (chawal)
3/4 cup toovar (arhar) dal
2 to 3 pinches asafoetida (hing)
2 pinches soda bi-carb
1/4 tsp turmeric powder (haldi)
4 tbsp ghee
10 baby onions
1/2 cup green peas
5 baby potatoes
4 to 5 small brinjals (baingan / eggplant)

To be mixed together into a masala mixture
4 tsp coriander-cumin seeds (dhania-jeera) powder
4 tsp sugar
2 tsp chilli powder
1/2 fresh coconut, grated
4 to 5 tbsp chopped corriander (dhania)
a pinch of asafoetida (hing)
salt to taste

Method

Slit the onions, potatoes and brinjals and stuff with the masala mixture. About half the mixture will remain.
Wash the rice and dal separately.
Heat the ghee and add the asafoetida and the toovar dal. Add the soda bi-carb, turmeric powder and 2 teacups of water. Cover and cook for at least 5 to 7 minutes.
Spread the vegetables, cover with the rice and continue cooking.
In another vessel, heat about 2 teacups of water and add 1 teaspoon of salt and a pinch of turmeric powder. Pour this water, a little at a time, over the rice. Cook until the rice is cooked.
Sprikle the remaining masala mixture over the rice. Mix lightly and serve hot with ghee.

Tips

Notes : Use home-made ghee for getting the best flavour.
If you like, add coconut milk in place of water at step 5.
An alternative method of cooking is to add all the liquids and masala at step 4.
Thereafter cover and bake in a hot oven at 450°F for about 20 minutes or until the rice is cooked.