Daal Bhaat & Osaman ki kadhi

Serves 6 people

Ingredients

Split pigeon peas (tuwar daal)   1 cup, boiled with salt and turmeric (haldi), reserve water for kadhi

Onion  1 medium, chopped very fine with water squeezed out

Tomato    2 medium, cut into small pieces (or chopped coarsely)

Grind together:

Garlic (lasan)  5-6 cloves, cumin (zeera) powder ¼ tsp, and green chilis 5

Red chili powder        1 tsp

Turmeric (haldi)   a pinch

Rice     1 ½ cup

Boiled eggs     2 (optional)

Yogurt (dahi)    ¼ cup (for daal masala, optional)

Potato  1, medium sized cubes, fried

Cumin (zeera) whole ½tsp

For kadhi:

Yogurt (dahi) full fat 1 cup, whipped

Chickpea flour (besan)  2 tsp full

Red chilies whole 2

Zeera (cumin) powder 1 tsp full

Optionally coconut milk 2 tbsp

Zeera (cumin) whole ½ tsp

Oil 1 ½ tbsp

Method

Boil daal with haldi & salt, till nearly done.  Drain, collecting water in a vessel.  To the water, add dahi, besan and ½ of the ground garlic masala.  Also add 1 tbsp of ground daal.  Cook to make kadhi.  Temper (baghaar) with whole red chilies and zeera in heated oil.

Fry onion till light brown.  Add red chili powder and remaining garlic masala.  Fry well.  Add tomatoes and fry some more.  Add the daal and a little water.  Add dahi, optionally.  Add potatoes.  Sprinkle a little powdered garam masala.  Cook till daal is done.

Cook rice separately, as usual.  In a clear pyrex dish, layer ½ rice, daal mixture, boiled eggs cut in half, lengthwise and the remaining ½ of the rice. Baghaar this dish with zeera.