Bengali cuisine is a culinary style originating in Bengal, a region in the eastern South Asia which is now divided between the Bangladesh and the West Bengal. Bengali cuisine is known for its subtle (yet sometimes fiery) flavors and its huge spread of confectioneries and desserts. It also has perhaps the only traditionally developed multi-course tradition from South Asia that is analogous in structure to the modern Service à la russe style of French cuisine, with food served course-wise rather than all at once.
Preparation time: 30 minutes
Cooking time: 15 minutes
Serving: 2 Cups
1/3 Cup Rice
1/6 Cup Yellow Split Moong Lentils
1 ½ Cup Mixed Vegetables (peas, carrots, brinjal and potato), Fine chopped
1 Bay Leaf
2 Green Cardamoms
2 Small Cinnamon Sticks
1/2 Tsp. Cumin Seeds
¼ Tsp. Ginger, Grated
1 Green Chili, Chopped
½ Tsp. Turmeric Powder
Salt to taste
1 Tbsp. Clarifying Butter
Wash and soak the rice and lentil in to water for half an hour.
Now chop the vegetables into small pieces.
Heat the ghee in the cooker on medium flame; add bay leaf, cloves, and cinnamon, cardamom and cumin seeds, when they start splutter. Add ginger and green chili.
Add chopped veggies, rice and lentils with salt and turmeric powder. The water level should be about an inch more than the level of the daal and rice. Cook till to 1-2 whistles.
When done, add a pinch of garam masala and garnish with the clarified butter. Serve hot.
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