Recipe Description

Bhog is a traditional version of pulav which basically is a mixture of rice and pulses and cut veggies with spices, and are cooked together.

Ingredients:-

• basmati rice soaked and drained – 2 cups
• Split skinless green gram (dhuli moong dal) soaked and drained – 1 cup
• Ghee – 2 tablespoons
• Cloves – 6-7
• Black peppercorn – 4-6
• Cinnamon – 1 inch
• Green cardamom – 5-6
• Asafoetida – ¼ teaspoon
• cumin seeds  – 1 teaspoon
• Coriander seeds – 1 tablespoon
• Ginger finely chopped – 1 tablespoon
• Green chilies finely chopped – 4-5
• Onion, finely chopped – 1 medium
• Brinjal – 1 long
• Potato, peeled and cubed – 1 medium
• Carrot, peeled and cubed – 1 medium
• Cauliflower florets – 8-10
• Turmeric powder – ¼ teaspoon
• Salt – To taste
• Bay leaves – 2
• Red chili powder – 1 teaspoon
• Cumin powder – ½ teaspoon
• Coriander powder – 1 tablespoon
• Garam masala powder – 1 ½ teaspoon
• Green peas – ½ cup
• Tomatoes finely chopped – 2 medium

 

Method:-

1. Heat 1 tbsp ghee in a deep non-stick pan, add green gram and sauté for 5-6 minutes. Transfer into a bowl.

2. Heat remaining ghee in the same pan, add cloves, peppercorns, cinnamon, cardamoms, asafoetida, cumin seeds, coriander seeds, ginger and green chillies, mix and sauté for ½ minute.

3. Add onion, mix and sauté for 1 minute.

4. Cut brinjal horizontally into half, cut into small pieces and add along with potato, carrot and cauliflower florets, mix and sauté for 2 minutes.

5. Add turmeric powder and salt, mix and sauté for 2-3 minutes. Add bay leaves and toss. Sauté for 12-15 minutes

6. Add red chilli powder, cumin powder, coriander powder and garam masala powder and mix well.

7. Add sautéed green gram, rice, green peas and tomatoes and mix well. Add 6 cups water, cover and cook, stirring at intervals, till the water is absorbed and the rice is cooked.

8. Transfer into a serving bowl and serve hot.