Back to 4 servings 1 cup Gobindobhog rice, or small-grain rice such as broken basmati; not jasmine 1 cup moong dal, split yellow moong, washed 2 medium potatoes, halved or quartered 0.5 head cauliflower, florets separated 0.5 cup green peas, fresh or frozen 1 tomato, chopped 1 tbsp ginger paste 0.5 tsp turmeric powder, for marinating potatoes and cauliflower 0.5 tsp salt, for marinating potatoes and cauliflower 2 tbsp mustard oil 2 tbsp ghee, divided, for cooking and finishing 1 tsp cumin seeds 2 dried red chilies 4 bay leaves 2 cinnamon sticks 10 cloves 1 black cardamom 8 green cardamom 1 tsp Bengali garam masala, divided 1.5 tsp turmeric powder 1.5 tsp cumin powder 1.5 tsp red chili powder 1.5 tsp salt, to taste 2 tbsp sugar 0.5 cup coconut paste 0.5 cup coconut slices, fried until golden 20 g cashew nuts, fried until golden 20 g raisins, fried until plump boiling water, about 1 litre, kept hot for adding
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1 Step 1: Dry-roast the moong dal on low heat for 2 to 3 minutes until nutty, then wash it. Wash the rice until the water runs clear.2 Step 2: Fry the cashews and raisins for about 1 minute, then the coconut slices for 1 minute. Drain them and set aside.3 Step 3: Toss the potatoes and cauliflower with the turmeric and salt. Fry the potatoes for about 2 minutes, then the cauliflower for about 2 minutes, until lightly golden. Drain.4 Step 4: Heat the mustard oil on low heat and temper the whole spices (red chilies, cinnamon, cloves, cardamoms, cumin, bay leaves) until fragrant. Add the tomatoes and cook until soft, then stir in the ginger paste and cook for 1 minute until the oil separates.5 Step 5: Add the fried nuts, raisins, coconut, potatoes and cauliflower. Stir in the spice paste mixture (turmeric, half the garam masala, cumin powder, chili powder, salt and sugar) and cook about 3 minutes on low heat, adding a splash of water if it starts to dry out.6 Step 6: Add the coconut paste and peas and cook for 1 minute. Add the roasted dal and cook for 2 minutes on low heat.7 Step 7: Add the washed rice, mix, and cook for 1 minute. Pour in the boiling water.8 Step 8: Cover and cook on low heat for about 20 minutes, adding boiling water as needed, until the dal, rice and vegetables are fully soft and the consistency is medium: neither dry nor runny.9 Step 9: Stir in the ghee and the remaining garam masala. Switch off the heat, cover, and rest for at least 15 minutes before serving.getsaucepan.com/r/7f7fdf07-966a-584e-ba64-a94ad2a628b4
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