Tendli Bhaat

by Tarla Dalal

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This Maharashtian recipe of rice and tendli simmered with spices makes a great meal by itself.

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Preparation Time : 10 mins.
Cooking Time : 20 mins.
Serves 4.
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Ingredients

1 1/2 cups tendli , sliced horizontally
1 cup long grained rice (basmati)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
3 cardamoms (elaichi)
1/2 " piece of cinnamon (dalchini)
5 cloves (laung / lavang)
1/4 tsp fenugreek (methi) seeds
2 green chillies, slit
5 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 cup grated coconut
1 tbsp ghee
salt to taste

To be ground into a spice powder
2 cloves (laung / lavang) , roasted
1/2 " piece of cinnamon (dalchini)
1 tsp coriander (dhania) seeds , roasted
1 tsp cumin seeds (jeera) , roasted
1 tsp caraway seeds (shahjeera)
1/2 cup grated dry coconut (kopra)
2 tbsp sesame seeds (til)

For the garnish
1/4 cup grated coconut
2 tbsp chopped coriander (dhania)
2 tbsp fried cashewnuts (kaju)

Method

Wash and soak the rice for about 10 minutes. Drain and keep aside.
Heat the ghee and add the mustard seeds. When they crackle, add the cumin seeds, cardamoms, cinnamon, cloves, fenugreek seeds, green chillies, curry leaves and asafoetida.
Add the tendli and rice and saute for a few minutes.
Add the turmeric powder, chilli powder, half the spice powder and salt and mix well. Saute for a further 2 minutes.
Add 2 cups of hot water and cook on slow flame till the rice is tender.
Add 1/4 cup grated coconut and the remaining half of the spice powder. Cover and cook for about 2 minutes on a very slow flame.
Serve hot, garnished with the grated coconut, coriander and the fried cashewnuts.

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