Curd rice or dahi chawal

After having heavy lunch or while we are travelling this dish is so soothing and convenient to make and serve.



                     

                                                       


Ingredients

1 cup rice
3 cup milk
1/2 cup curd
2 teaspoon salt or according to taste
For seasoning

  2 Teaspoon mustard seeds
   2 teaspoon jeera (cummin seeds)
   2 teaspoon. Urad dal  (white without skin)
    4 pieces of dried red chilli
     2 tabspoon oil
     8 leaves of curry patta

Wash rice and drain extra water.In a pressure cooker pour 3 cup water and add rice and salt and stir well. Cover and cook till two whistles.After 10 minutes open the cooker .Transfer the rice in a bowl.Now add 2 and half cup of milk  and yogurt. Mix well .Now in a seasoning pan pour oil heat it and add all the seasoning ingredients.When these start spluttering pour over the rice and cover.After few minutes remove the cover and mix the seasoning.Cover the bowl and let it rest for 3. 1/2 hours in summer and 5 hrs in winter till the milk has converted into yogurt.
Curd rice is ready to serve.

Tips.

While travelling cook the rice before hand but mix the milk and curd at the start of journey.
By the time of dinner curd rice will be ready without turning sour.

Dry moong mogar (faraka mogar)

 Dals (Lentils/legumes) are good source of protien for vegetarians.The kind of dal eaten in a particular region is the one which is grown there in plenty. In Marwar area moong dal is grown in plenty and that is why most of the popular dishes are made of moong dal like papad,vadi etc.Even halwa is also made frim moong dal.The recipe for that is in mithai section.
This particular dish is dry moong dal as it does not have any gravy

Ingredients

1 cup yellow Moong dal (boiled)

2 table spoon oil

1/4 teaspoon turmeric powder

1 teaspoon coriander powder

2 teaspoon red chilli powder

1 teaspoon of jeera and fennel seeds each

pinch of hing powder

salt to taste
In the boiled moong dal add turmeric,coriander powder,chilli powder .
In a pan put oil and heat add hing,jeea,fennel seeds and add moong dal.Stir and let it cook for 3 to 4 minutes so that all spices incorporate with dal.

Now transfer to a serving bowl and garnish with finely chopprd mint and green coriander leaves.

Tips

Moong dal should not be boiled too much otherwise the dish will turn into a paste.