Mogar Aur Chasni Chawal


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Mogar Aur Chasni Chawal

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD
मोगर और चाशनी चावल - हिन्दी में पढ़ें 

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Rajasthani food tends to be a bit spicy at times, which is probably why Rajasthanis like to combine sweet and savoury foods, to achieve a balanced effect. Mogar and Chasni Chawal is a fine example of this, wherein spicy moong dal or mogar is eaten along with chasni or sweetened rice. Neither dish would be appealing if served alone, but when served together the fieriness of the mogar is offset by the sweetness of the rice, making both very enjoyable.

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Mogar Aur Chasni Chawal recipe - How to make Mogar Aur Chasni Chawal

Soaking time:  30 minutes   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings (4 serving )
Show me for servings

Ingredients

For The Chasni Chawal
1/2 cup sugar
3 3/4 cups cooked long grained rice (basmati)
2 tbsp ghee
10 cloves (laung / lavang)
6 cardamoms

For The Mogar
1 1/2 cups yellow moong dal (split yellow gram) , soaked for 30 minutes and drained.
2 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp dried mango powder (amchur)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tbsp chopped coriander (dhania)
salt to taste
Method
For the chasni chawal

    For the chasni chawal
  1. Combine the sugar and ½ cup of water in a deep bowl, mix well and make a syrup of one string consistency. Keep aside.
  2. Heat the ghee in a broad non-stick pan, add the cloves and cardamom and sauté on a medium flame for a few seconds.
  3. Add the cooked rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  4. Add the sugar syrup, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally. Keep aside.

For the mogar

    For the mogar
  1. Combine the soaked and drained moong dal and 2½ cups of water in a deep non-stick pan and cook on a medium flame for 8 to 9 minutes, while stirring occasionally. Drain well and keep aside.
  2. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
  3. When the seeds crackle, add the cooked moong dal, dried mango powder, chilli powder, turmeric powder, coriander and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  4. Serve hot with chasni chawal.
Accompaniments

Bajra Aloo Roti 
Hare Mutter ki Puri 
Kairi ka Pani 

Nutrient values per serving
Energy681 cal
Protein12.5 g
Carbohydrates103.3 g
Fiber5.7 g
Fat24.1 g
Cholesterol0 mg
Vitamin A328.1 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B32.2 mg
Vitamin C2 mg
Folic Acid46.3 mcg
Calcium32.2 mg
Iron1.7 mg
Magnesium0 mg
Phosphorus0 mg
Sodium8.6 mg
Potassium331.6 mg
Zinc1.9 mg

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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Reviews

Mogar aur Chasni Chawal
5
 on 17 Oct 14 04:04 PM


The chasni chawal as the name suggest tastes sweet.. and the mogar is spicy.. A perfect rajasthani dish with a sweet and spicy combination. The spicy mogar dal and sweet rice tastes really good togather..
Mogar aur Chasni Chawal
5
 on 25 Mar 13 04:46 PM


Yellow moong dal with sweet rice. I love the yellow moong dal cooked in amchur and chilli powder.