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- Rice Layered with Bengal Gram
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PrintRICE LAYERED WITH BENGAL GRAM
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Boil the bengal gram with the turmeric and water until the grains are soft but not mushy. Drain the excess water.
- Toss the bengal gram gently with the deep-fried onions, green masala paste, chopped mint and coriander. Stir in salt to taste.
- Grease a heavy pan and place a layer of rice in the bottom. Add the bengal gram mixture and another layer of the remaining rice.
- Place nub of ghee on top, sprinkle with a little water and heat gently.
- Curry : Heat the oil in a pan and fry the fenugreek seeds and leaves and garlic until the garlic turns golden brown.
- Mix the chilli powder and ground coriander with little water to paste.
- Add the chilli paste to the pan and simmer for 5 minutes.
- Add in the gram flour paste and the gourd with tomato juice ,lemon juice and salt. Cook until the gourd is soft and transparent. Serve hot with the rice.
INGREDIENTS
- 175 grams bengal gram or lentils of own choice
- 600 ml water
- ½ teaspoon ground turmeric
- 50 grams deep-fried onions, crushed
- 3 tablespoon green masala paste
- Few fresh mint and coriander (cilantro) leaves, chopped
- Salt, to taste
- 350 grams basmati rice, cooked
- 2 tablespoon ghee
For the curry
- 4 tablespoon Cooking oil
- ¼ teaspoon fenugreek seeds
- 15 grams dried fenugreek leaves
- 2 garlic cloves, crushed
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1 teaspoon chili powder
- 4 tablespoon gram flour mixed with 75 ml water
- 450 grams bottle gourd, peeled, pith and seeds removed and cut into bite-size pieces, or marrow (large zucchini) or firm courgettes (zucchini) prepared in the same way
- 175 ml tomato juice
- 6 dried mangosteen or juice of 3 lemons
- Salt, to taste
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