Bharda Bhaat

Ingredients

• 1½ cups Basmati rice, soaked for 20 minutes and drained
• ½ cup split Bengal gram (chana dal)
• Salt to taste
• 1 teaspoon turmeric powder
• 1 bay leaf
• 6-8 black peppercorns
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 6-8 curry leaves
• A pinch of asafoetida (hing)
• 1 medium onion, chopped
• 1 teaspoon red chilli powder    
• 4 tablespoons chopped fresh coriander leaves + for garnish
• Tempering
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 2-3 dried red chillies, broken

Method

1. Heat a non-stick deep pan, add rice, 3 cups water, salt and ½ teaspoon turmeric powder and mix well. Add bay leaf and black peppercorns and mix well. Cover and cook on medium heat for 10-15 minutes or till done. 
2. Dry roast Bengal gram in a shallow non-stick pan till fragrant. Take the pan off the heat and allow to cool slightly. Transfer into a grinder jar and blend to a coarse powder.  
3. Heat oil in a non-stick pan. Add mustard seeds, cumin seeds, curry leaves, asafoetida and onion, mix well and saute till onion turns translucent. 
4. Add remaining turmeric powder, salt, red chilli powder, mix well and saute for 1 minute.
5. Add the ground powder and mix well. Pour 1 cup water, mix till well combined and cook for 1 minute.
6. Add 2 tablespoons coriander leaves, mix. Add ½ cup water, mix, cover and cook on medium heat for 6-8 minutes or till the mixture turns slightly dry. 
7. Add the gram mixture to the rice and mix till well combined. Add remaining coriander leaves and mix well. 
8. To make the tempering, heat oil in a pan, add cumin seeds and let them change colour. Add dried red chillies, mix well and saute for 30 seconds. Add this immediately into the rice mixture and mix well. 
9. Transfer the rice onto a serving plate and serve hot garnished with coriander leaves