Ingredients : Gobindo Bhog Rice, Mung Dal (lentils), Salt, Dry Red Chili, Green Chili, Sugar, Mustard Oil, Ghee, Turmeric, Panch Phoron, Bay Leaves, Peanut, Coconut, Water and Ginger.
Recipe at a glance : Fry dal ⇒ pour water in dal and boil few minutes ⇒ add rice, green chili, salt, turmeric, ginger paste and boil ⇒ fry chopped coconut, peanut, bay leaves, dry red chili and panch phoron with mustard oil and pour onto the boiled rice and dal ⇒ add sugar and cook sometime ⇒ add ghee.
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India is the world’s most diversified country, where food culture and language change after every 20 kilometer. Travelling all rural remote Indian villages and cities since 1999 to discover, research, cook and taste every Indian food, yes every, i.e. Regional, Aboriginal, Traditional, Historical, Modern and Fusion foods. Discovered 72,593 Indian dishes, tasted 9,741 dishes, cooked 7,925 dishes and is on. Claimed to be the world’s largest food collection. Presently engaged to make © WORLD’S LARGEST FOOD BLOG® along with © BEST INDIAN FOOD BLOG®