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Mogar Aur Chasni Chawal recipe | Rajasthani Dal-Chawal with Sweet Rice | Meethe Chawal with Mogar |
Tarla Dalal
10 March, 2015
Table of Content
Mogar Aur Chasni Chawal recipe | Rajasthani Dal-Chawal with Sweet Rice | Meethe Chawal with Mogar |
Mogar Aur Chasni Chawal is a unique and captivating dish that beautifully exemplifies the Rajasthani culinary philosophy of balancing contrasting flavors. This traditional meal brings together a savory, spiced preparation of split yellow moong dal (Mogar) with a sweet, aromatic rice dish (Chasni Chawal), creating a harmonious symphony of tastes and textures. It's a testament to the ingenuity of Rajasthani cuisine, where the often spicy local food finds its perfect counterpoint in subtle sweetness.
The "Chasni Chawal," or sweetened rice, forms the delicate and aromatic component of this duo. It begins with creating a "one string" sugar syrup, a traditional Indian method of ensuring the perfect consistency that coats the rice without making it overly sticky. Cooked long-grain basmati rice, known for its fragrant aroma and distinct grains, is then gently tossed in ghee infused with whole cloves and cardamom. These spices impart a warm, inviting fragrance and a subtle hint of exotic sweetness that complements the plain rice. Finally, the prepared sugar syrup is carefully folded into the rice, allowing each grain to absorb the sweetness and shine with a delicate glaze.
Complementing the sweetness of the Chasni Chawal is the "Mogar," a flavorful and slightly dry preparation of yellow moong dal. The moong dal is first soaked to soften it, then lightly cooked until just tender but still retaining its shape. This particular consistency is crucial, as Mogar is meant to be a separate, somewhat drier component, not a soupy dal. This initial cooking step makes the dal digestible and ready to absorb the spices that follow.
The true character of Mogar emerges in the tempering process. In hot oil, cumin seeds are allowed to crackle, releasing their earthy aroma. The par-cooked moong dal is then added, followed by a vibrant array of spices: tangy dried mango powder (amchur), fiery chili powder, golden turmeric powder, and fresh chopped coriander. Salt is added to taste, balancing the flavors. This mixture is sautéed on a medium flame, allowing the spices to toast and fully infuse the dal, creating a savory and subtly spicy profile that beautifully contrasts with the sweetness of the rice.
The beauty of Mogar Aur Chasni Chawal lies in their intended combination. Rajasthani food often features bold and spicy flavors, and the inclusion of a sweet element like Chasni Chawal provides a delightful palate cleanser and a balancing act for the spices of the Mogar. When eaten together, the soft, sweet, and aromatic rice provides a soothing counterpoint to the dry, spiced, and savory moong dal, creating a complex and incredibly satisfying meal. This interplay of sweet and savory is a hallmark of many Rajasthani thalis.
Served hot, Mogar Aur Chasni Chawal is more than just a dish; it's a culinary experience that reflects the rich traditions and thoughtful flavor combinations of Rajasthan. It's a popular choice for meals, offering both comfort and an exciting interplay of tastes. This combination exemplifies how simple, wholesome ingredients, when prepared with traditional wisdom, can create a meal that is both deeply satisfying and culturally significant, a perfect representation of Rajasthani hospitality and its unique cuisine.
Tags
Preparation Time
15 Mins
Cooking Time
21 Mins
Total Time
36 Mins
Makes
4 servings
Ingredients
For The Chasni Chawal
1/2 cup sugar
3 3/4 cups cooked long grained rice (basmati)
2 tbsp ghee
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
- Combine the sugar and ½ cup of water in a deep bowl, mix well and make a syrup of one string consistency. Keep aside.
- Heat the ghee in a broad non-stick pan, add the cloves and cardamom and sauté on a medium flame for a few seconds.
- Add the cooked rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- 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
- 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.
- Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
- 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.
- Serve hot with chasni chawal.
Mogar Aur Chasni Chawal recipe with step by step photos
Nutrient values (Abbrv)per plate
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Gandhi Dhwani
Dec. 11, 2019, 11:40 a.m.
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..
Big Foodie
Jan. 24, 2019, 2:43 p.m.
Yellow moong dal with sweet rice. I love the yellow moong dal cooked in amchur and chilli powder.
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