Rice · Chokha
Amrit Pak
Rice & Bengal gram pulao
A plain, aromatic pulao of rice and Bengal gram lentil cooked together (the lentil first, the rice added when the lentil is half done), then finished with cardamom, bay leaf and ghee on a tawa.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Soak the rice and the lentil separately in water for before you start.
Drain the rice and set it aside.
Cook the lentil on a medium flame. When it is about half cooked, add the rice and salt and keep cooking.
When both are cooked, put the toap (pot) on a tawa (flat griddle) and let the rice and lentil simmer. Add the cardamom, bay leaves and ghee and stir gently to combine.
Simmer for a few more minutes and serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Served with Vari Vanghar jo Saag or Dar Palka.
Recipes mentioned here
Nutrition
EstimatedPer serving
250 kcal
- Protein
- 8 g
- Carbohydrate
- 49 g
- Fat
- 2 g
We estimate about 9 servings from the weight of the dish.
Whole recipe
2,240 kcal
- Protein
- 68 g
- Carbohydrate
- 438 g
- Fat
- 20 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos