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| Main ingredients | Fresh pigeon peas (taza toovar dana), Basmati rice, Ghee, Cumin seeds, Green cardamoms, Star anise, Cloves, Onion, Ginger-green chilli paste, Turmeric powder, Fresh coriander leaves, Papad, Raita |
| Cuisine | Gujarati |
| Course | Rice |
| Prep time | 30-35 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup fresh pigeon peas (taza toovar dana)
- 1½ cups Basmati rice, soaked for 30 minutes and drained
- 2 tablespoons ghee
- 1½ teaspoons cumin seeds
- 3 green cardamoms
- 1 star anise
- 4 cloves
- 1 large onion, sliced
- 1 tablespoon ginger-green chilli paste
- ¼ teaspoon turmeric powder
- Salt to taste
- Chopped fresh coriander leaves to sprinkle
- Roasted papad to serve
- Raita to serve
Method
- Heat ghee in a non-stick pan, add cumin seeds and once they start to change colour, add green cardamoms, star anise and cloves, mix and sauté till fragrant.
- Add onion, mix and sauté till translucent. Add ginger-green chilli paste, mix and sauté for 2 minutes.
- Add fresh pigeon peas (toovar dana) and mix well. Add turmeric powder and mix well.
- Add rice and salt and mix well. Add 2½ cups hot water, cover and cook for 10-15 minutes.
- Transfer into a serving plate, sprinkle coriander leaves and serve hot with papad and raita.
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