Name: Bundelkhandi tadka daal with mathaa rice recipe by Shyama Amit at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: For daal; 1 cup boiled tuver daal; 1/2 cup finely chhoped methi leaves and spinach leaves; 2 finely chhoped tomatoes; 1 finely chopped onion; 1 tsp ginger garlic paste; 1/2 tsp red chilly powder; 1/2 tsp turmeric powder; 1/2 tsp garam masala; Salt to taste; 2 green chillies; Salt to tate; 2 tbsp desi ghee; Pinch of hing; For tadka; 1)2 tsp mustard; 1 bay leaf; 1 dry red chilly; 1 diya; For mathaa rice; 1 cup soaked rice; 1.5 cup buttermilk; 1/2 cup water; 1/2 tsp mustrd seeds; 1 bay leaf; Pinch of hing; 2 tbsp ghee

ABOUT Bundelkhandi tadka daal with mathaa rice RECIPE

Daal chawal is everyone's favourite food, mine too , it gives me a comfort when i am not in mood to eat much, it will be more tasty when we give it a twist , and our regular daal chaeal become our mot favourite dish

Ingredients Serving: 4

For daal
1 cup boiled tuver daal
1/2 cup finely chhoped methi leaves and spinach leaves
2 finely chhoped tomatoes
1 finely chopped onion
1 tsp ginger garlic paste
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp garam masala
Salt to taste
2 green chillies
Salt to tate
2 tbsp desi ghee
Pinch of hing
For tadka
1)2 tsp mustard
1 bay leaf
1 dry red chilly
1 diya
For mathaa rice
1 cup soaked rice
1.5 cup buttermilk
1/2 cup water
1/2 tsp mustrd seeds
1 bay leaf
Pinch of hing
2 tbsp ghee

Instructions

In a wok add 1 ,tbsp ghee , mustard seeds , jeera hing and haldi and add onion and saute
Now add green chillies, ginger garlic paste and saute for few seconds
Add methi and spinach and cook for another few seconds
Now add tomatoes and all dry spices and cook on a high flame for few seconds and slow the flame ,then cook till ghee appears on the side
Now add boiled dalk into it , add some water if required or according to desired thickness
Cook till comes to a boil ,and switch off the flame
Add 1 tbsp ghee in it ,heat it and then add mustard seeds, dry red chilly , and hing
Dip the diya along with tadka, into daal , and cover with a lid
Finely sprinkle with some fresh corriender leaves
Now make mathaa rice with heating 2 tbsp ghee in a preassure cooker
Add mustard seeds to spluter, then add bay leaf and hing
Now add buttermilk and water into it
Add soaked rice , salt and cook for 2 whistles
Our mathaa rice is ready to serve with bundelkhandi tadka daal

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