Ingredients :
Directions :
1. Heat 1 tablespoon ghee and 1 tablespoon butter in a handi.
2. Add broken cinnamon, cloves, torn bay leaves, broken dried red chillies and onions.
3. Sauté till onions are well browned.
4. Add garlic and sauté for 1 minute. Add 1 tablespoon ginger-green chilli paste, mix and sauté for 1 minute.
5. Add capsicum, green peas and carrot and sauté for 2 minutes. Add pureed tomatoes, mix and add gatte.
6. Mix and cook for 2 minutes.
7. Add 1 cup masoor dal, mix and cook for 1 minute. Add 1 tablespoon red chilli powder, 1 tablespoon turmeric powder, salt and mix. Add 1½ cups rice and mix well.
8. Add 1 tablespoon fenugreek powder and mix well. Cook for 1 minute.
9. Remove from heat and set aside. Heat remaining butter and 2 tablespoons ghee in a non-stick pan. Add remaining ginger-green chilli paste and sauté for 1 minute.
10.Add remaining dal, remaining red chilli powder, remaining turmeric powder, coriander powder, ½ teaspoon fenugreek powder and chaat masala. Mix well and cook for 2 minutes.
11.Apply 1 teaspoon ghee on the base of another handi. Spread a layer of 1 cup white rice, ½ a layer of cooked dal mixture and lastly a layer of ½ of the cooked rice.
12.Spread another portion of white rice, top with a layer of remaining cooked dal mixture and lastly remaining cooked rice layer. Spread remaining white rice on top, cover and cook for 2 minutes.
13. Switch off heat, open lid and press lightly. Transfer tahiri in a serving dish. Garnish with fried onions, dried fenugreek leaves, chopped coriander leaves and fried cashew nuts.
Serve hot.
Basmati rice
|
2 ½ Cups
|
Red lentils
split
|
2 ½ Cups
|
Ghee
|
3 Tablespoons
|
Butter
|
2 Tablespoons
|
Cinnamon
|
2 Inches
|
Cloves
|
2-3
|
Bay
leaves
|
2
|
Dried red
chillies
|
2
|
Onion
|
1
|
Garlic
|
3
|
Ginger-green chilli
paste
|
2 Spoons
|
Green
capsicum
|
¼
|
Green
peas
|
2 Tablespoons
|
Carrot
|
1
|
Tomatoes
|
2
|
Gatte
|
¼ Cup
|
Red chilli
powder
|
2 Tablespoons
|
Turmeric
powder
|
2 Tablespoons
|
Salt
|
to Taste
|
Fenugreek
powder
|
1 Tablespoon
|
Coriander
powder
|
2 Tablespoons
|
Chaat
masala
|
1 Tablespoon
|
Onion
|
1
|
Dried fenugreek
leaves
|
A pinch
|
Cashewnuts
|
7-8
|
Directions :
1. Heat 1 tablespoon ghee and 1 tablespoon butter in a handi.
2. Add broken cinnamon, cloves, torn bay leaves, broken dried red chillies and onions.
3. Sauté till onions are well browned.
4. Add garlic and sauté for 1 minute. Add 1 tablespoon ginger-green chilli paste, mix and sauté for 1 minute.
5. Add capsicum, green peas and carrot and sauté for 2 minutes. Add pureed tomatoes, mix and add gatte.
6. Mix and cook for 2 minutes.
7. Add 1 cup masoor dal, mix and cook for 1 minute. Add 1 tablespoon red chilli powder, 1 tablespoon turmeric powder, salt and mix. Add 1½ cups rice and mix well.
8. Add 1 tablespoon fenugreek powder and mix well. Cook for 1 minute.
9. Remove from heat and set aside. Heat remaining butter and 2 tablespoons ghee in a non-stick pan. Add remaining ginger-green chilli paste and sauté for 1 minute.
10.Add remaining dal, remaining red chilli powder, remaining turmeric powder, coriander powder, ½ teaspoon fenugreek powder and chaat masala. Mix well and cook for 2 minutes.
11.Apply 1 teaspoon ghee on the base of another handi. Spread a layer of 1 cup white rice, ½ a layer of cooked dal mixture and lastly a layer of ½ of the cooked rice.
12.Spread another portion of white rice, top with a layer of remaining cooked dal mixture and lastly remaining cooked rice layer. Spread remaining white rice on top, cover and cook for 2 minutes.
13. Switch off heat, open lid and press lightly. Transfer tahiri in a serving dish. Garnish with fried onions, dried fenugreek leaves, chopped coriander leaves and fried cashew nuts.
Serve hot.
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