This is a delicious Bengali rice-and-dal porridge-type-of-thing, one of my favorites and great for cold(ish) weather. Recipe is from my mother-in-law via my husband.
Ingredients
1 cup rice
1 cup dal (preferably moong dal)
Mustard or vegetable oil
2 cardamom pods, crushed
2 cinnamon sticks
3 cloves
1 bay leaf
Ginger-garlic paste
Water
Salt
Sugar (optional)
Ghee
Soak rice and dal separately for 5-10 minutes (if using another kind of dal, it will need to soak longer). Drain the dal and dry fry it in a skillet until it gives off a good smell. Put aside. In some oil, fry cardamom, cinnamon, cloves, and bay leaf. Add ginger-garlic paste to taste. Fry this until mixed. Add drained rice and dal and mix well, the add water until submerged. Cover and stir occasionally, adding water until rice and dal are soft. Add salt and sugar to taste, and boil water down until the desired texture. Drizzle a spoonful of ghee on the top and let stand. Serve hot.
Ingredients
1 cup rice
1 cup dal (preferably moong dal)
Mustard or vegetable oil
2 cardamom pods, crushed
2 cinnamon sticks
3 cloves
1 bay leaf
Ginger-garlic paste
Water
Salt
Sugar (optional)
Ghee
Soak rice and dal separately for 5-10 minutes (if using another kind of dal, it will need to soak longer). Drain the dal and dry fry it in a skillet until it gives off a good smell. Put aside. In some oil, fry cardamom, cinnamon, cloves, and bay leaf. Add ginger-garlic paste to taste. Fry this until mixed. Add drained rice and dal and mix well, the add water until submerged. Cover and stir occasionally, adding water until rice and dal are soft. Add salt and sugar to taste, and boil water down until the desired texture. Drizzle a spoonful of ghee on the top and let stand. Serve hot.
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