Drain dals, rice in a colander and keep aside. Save this water for adding later. Semicrush spices (cardamom, cinnamon, cloves) Heat 3 tablespoon ghee in a large heavy skillet. Add cumin seeds, bayleaf, crushed spices, splutter. Add ginger, garlic, chillies, stirfry for a moment. Add onion, potato (with skin), sitrfry for 2 minutes. Add carrots, peas, turmeric, garam masala, salt. Add dals, rice and gently stirfry for 1 minute. Add water to make drained water 5 cups. Heat well and add to skillet. Stir, bring to a boil, cover and simmer till done. Rice and dals should be done but not overdone. Veggies will get soft and water should be absorbed. Add more water if required in between. When done, pour remaining ghee and sprinkle coriander. Serve piping hot with gravied veggies or kadhi (refer khichidis). Making time: 45 minutes Makes: 7 servings Shelflife: Best fresh
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|Serving Size: 1 Serving (755g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 458 (88%)|
|Amt Per Serving||% DV|
|Total Fat 50.9g||68 %|
|Saturated Fat 30.4g||152 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 122.1mg||38 %|
|Sodium 237.7mg||8 %|
|Potassium 436.2mg||11 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 13.6g|
|Protein 3.1g||4 %|
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Calories per serving: 522
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