Ingredients:

1 cup Rahar Dal (Red Gram/ Pigeon Pea) Soaked in water for 15 minutes
½ Tsp Turmeric powder
Salt to Taste
2 ½ cups Water
3 cloves Garlic minced
2 Green Chillies slit and cut in to half
½ Tsp Cumin seeds
3 Tbsp Ghee or Refined oil
½ Tsp Jimbu (Allium Wallichii)
1 Tsp Green coriander leaves

Pahelo Rahar Dal(Split Red Gram/ Pigeon pea Lentil)

Method:

1) In a pressure cooker add soaked Dal (Lentil) ,water, salt and turmeric powder.
2) Close the lid and Pressure cook in medium heat, give 2 whistles, Let it cool down on its own.
3) Heat the pan add oil or ghee.
4) Add cumin seeds, jimbu, green chillies and Garlic.
5) Fry for about 1 minute and pour the mixer in to the lentil.
6) Garnish with green coriander leaves.
7) Serve hot.

Ingredients: 1

Chicken-1kg boneless, boiled and shredded into ½ inch pieces, Ginger-20gms sliced, Garlic-1 pod, Coriander seeds dry-1 tsp, Cumin seeds dry-1 tsp, Red chillies dry-3 full, Bay leaf- 1 full, Onion sliced- 1 large, Water-4 cups.

Ingredients: 2

Rice-1 kg, Oil ½  cup tbsp, Ghee ½ cup, Garam masala powder( cinnamon, cardamom, black peppercorn, clove, black cardamom grinded to powder), Ginger 20gms-cut into ½ inch strips, Garlic-1 pod peeled, Onion-1 large sliced, Salt to taste, Coriander leaves for garnishing.

Method:

Boil all ingredients of no: 1 along with the chicken, once ready take out the chicken pieces from the water, shred and keep aside. Strain the boiled water through a strainer and keep the spiced water aside.

In a medium sized wok(karahi) put oil and fry the sliced onions until reddish brown, take out and keep aside. Also fry the ginger and garlic separately and keep aside. Lastly fry the shredded chicken and keep aside.

Now take a deep saucepan and put ghee in it, once hot put the rice and fry for 2 minutes, then out the chicken juice from ingredient 1 into the rice and boil until rice is half-cooked. Put garam masala powder, salt and all the fried ingredients kept aside from no: 2 into the rice except the fried onions. Once the rice is fully cooked garnish by sprinkling fried brown onions and coriander leaves. Serve hot.