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MOGAR AUR CHASNI
CHAWAL |
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Rajasthani
food is chilli hot, and can more than raise the temperature
of your body!
I presume that is the reason why Rajasthanis are so fond of
eating sweets which take the bite off anything that is
spicy.
Mogar and chasni chawal is one such fine example, where
spicy moong dal or mogar is eaten along with chasni or
sweetened rice. The fiery dal is offset by sweetness in the
rice.
These two recipes are therefore always savoured together and
never eaten by themselves.
The term 'Mogar' is also used for deep fried moong dal, a
snack which available at most 'namkeen' shops in Rajasthan.
Cooking Time : 45 mins.
Preparation Time : 30 mins.
Serves 4. |
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For the chasni chawal |
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1 cup long grained rice
a few drops saffron food colour
½ cup sugar
10 cloves
6 cardamoms (elaichi)
2 tablespoons ghee |
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For the mogar
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1 cup yellow moong dal (split
yellow gram)
1 teaspoon cumin seeds (jeera)
¼ teaspoon amchur (dry mango powder)
1 teaspoon chilli powder
¼ teaspoon turmeric powder (haldi)
2 tablespoons chopped coriander
2 tablespoons oil
salt to taste |
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