Ek Toap Na Dal Bhaat

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients

• 1/3 cup toovar (arhar) dal , soaked and drained
• 1 cup short grained rice (chawal) , soaked and drained
• 5 to 7 baby onions , peeled
• 3 to 4 baby potatoes , peeled
• 2 to 3 small brinjals
• 3 tbsp ghee
• a pinch of asafoetida (hing)
• 1/4 tsp turmeric powder (haldi)
• 1/4 cup green peas
• salt to taste

To Be Mixed Together Into A Masala Mixture

• 2 tbsp coriander-cumin seeds (dhania-jeera) powder
• 1 tbsp sugar
• 1 1/2 tbsp chilli powder
• 3/4 cup freshly grated coconut
• 1/3 cup finely chopped coriander (dhania)
• a pinch of asafoetida (hing)
• salt to taste

For Serving

• chaas

Method

1. Clean, wash and soak the tooaver dal and rice in enough water for 15 to 20 minutes. Drain and keep aside.
2. Make criss-cross slits on the onions, potatoes and brinjals taking care not to separate the segments.
3. Stuff each of the onions, potatoes and brinjals evenly with the prepared masala mixture. Keep aside.
4. Heat 2 tbsp of ghee in a pressure cooker, add the, rice, toovar dal, asafoetida and turmeric powder and sauté on a medium flame for 1 minute.
5. Add the stuffed vegetables, green peas, salt and 2½ cups of hot water, mix gently and pressure cook on a high flame for 3 whistles.
6. Allow the steam to escape before opening the lid.
7. Add the remaining 1 tbsp of ghee, mix well.
8. Serve immediately with chaas.