Gola Bhaat

Cuisines

Best for

Recipe

Ingredients

1 cup	basmati rice
1 cup	chana dal (split chickpeas)
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	cumin seeds
1 teaspoon	mustard seeds
1 pinch	asafoetida (hing)
1 tablespoon	oil
2 tablespoons	ghee
1 cup	water
—	salt to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Wash and soak the basmati rice and chana dal separately for 30 minutes.
2. 2 Drain the soaked rice and dal.
3. 3 Heat oil in a pan and add mustard seeds and cumin seeds.
4. 4 Once the seeds splutter, add asafoetida and stir briefly.
5. 5 Add the soaked chana dal and sauté for 2-3 minutes.
6. 6 Add turmeric powder, red chili powder, and salt to taste. Mix well.
7. 7 Add the soaked rice to the pan and mix gently.
8. 8 Pour in the water and bring to a boil.
9. 9 Reduce the heat to low, cover the pan, and let it simmer until the rice and dal are cooked and the water is absorbed, about 20 minutes.
10. 10 Once cooked, add ghee and mix gently.
11. 11 Garnish with fresh coriander leaves before serving.