1 cup basmati rice
1 cup mung daal
½ cup water
6 tbsp oil
4 (one inch each) cinnamon sticks
1 tbsp grated ginger
1 tspn ginger paste
½ tsp turmeric powder
1 tsp cumin powder
1 tbsp mustard oil
2 bay leaves
2 dried red chillies
1 tsp cumin
2 tbsp grated coconut
1 tomato (cut into four pieces)
1 potato peeled and cut into big cubes
8-10 pieces of cauliflower, cut into big florets
1 green chilli, slit
1½ litres hot water
½ cup green peas
2 tsp sugar
1 tbsp ghee
1. Wash basmati rice and strain all the water. Keep it aside until the rice is dry.
2. Add moong dal in a heated pan and dry roast for about 1 to 2 minutes, until it turns brown.
3. Add a tablespoon of oil in a heated pan and add the rice for 1 to 2 minutes, until the raw smell goes away and the rice becomes glossy.
In a small pan…
4. Heat another pan, add the whole spices: three cinnamon sticks, cardamoms and five cloves.
5. Dry roast the spices until the colour changes slightly.
6. Grind the roasted spices into a fine powder to make the Bengali garam masala.
7. Add grated ginger in a cup, add turmeric powder and cumin powder. Mix well and keep it aside.
8. Add mustard oil in a pan. Add the bay leaves and dried red chillies, and roast it slightly.
9. Gradually add a cinnamon stick, two cloves and some cumin seeds and give it a stir.
10. Now add grated coconut in the pan and mix it well with the roasted spices for about 2 minutes. Add a tspn of ginger paste and sauté for another minute.
11. Add the chopped tomato into the pan and stir well. After 2 minutes remove it from the stove.
In a medium-sized pan…
12. Add 5 tablespoons of oil into another heated pan and fry potato cubes for 2 to 3 minutes, until they turn light brown. Add cauliflower florets and fry for 4 to 5 minutes, until it turns light brown. Transfer the vegetables from the pan onto a plate.
13. In the same pan, add moong dal, rice and split green chilli. Sprinkle some salt to taste.
14. Now add one litre of hot water in the pan. Cover it with a lid and allow it to cook for 5 minutes.
15. Remove the lid and pour the roasted tomato-coconut paste into the dish. Then add the roasted vegetables, green peas and sugar.
16. Add another half litre of hot water and let the dish boil. Add a teaspoon of the powdered Bengali garam masala. Mix well and cover it with the lid again.
17. Allow it to cook for 15 minutes. Add a tablespoon of ghee and transfer it into a bowl.
18. Serve hot.
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