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Masala Dal Bhaat Using Brown Rice / Diet Friendly Recipes - 9 / #100dietrecipes

Masala dal bhaat is a flavorful and healthy rice in which brown rice and masoor dal is cooked along with spices. The spices are sauteed along with onion - tomato mixture and cooked in a low flame with an addition of brown rice and masoor dal to give an aromatic rice, which goes delicious with simple raita or any veg curry. The soaking time for brown rice is very important to get it cooked properly. I have not included any veggie in this recipe but to make it more healthier, veggies like carrot, peas, cauliflower etc can added  while sauteing onion - tomato mixture. Toor dal can also be used instead of masoor dal.

Here is the recipe of flavorful one pot meal healthy rice....

Ingredients :

1 Cup Brown rice
1/2 Cup Masoor dal
2 Onions, sliced
1 Big Tomato, finely chopped
2 Green chillies, slitted
Handful of Mint leaves
1 1/2 Tbsp Olive oil / Cooking oil
2 Bay leaves
1 Elachi 
1 inch Cinnamon stick
1 Tbsp Ginger garlic paste
Salt to taste
1/4 Tsp Turmeric powder
1/2 Tsp - 1 Tsp Chilli powder 

Method :

Wash and soak brown rice for 2 hours.

Heat oil in a pan or cooker and add bay leaves followed by elachi and cinnamon stick.

Add green chillies followed by mint leaves and saute.

Now add the sliced onions, saute for half a minute and add ginger - garlic paste.

Saute till the raw smell of ginger garlic paste goes off and add the chopped tomatoes.

Simmer the flame and cook till the chopped tomato turns soft.

Now add turmeric powder followed by chilli powder and salt, cook it for a minute or till it gets the gravy consistency.

Add the measured water and let it boil.

Meanwhile, wash the masoor dal and add it to the boiling water.

Drain the water from the soaked brown rice and add it along with masoor dal.

Simmer the flame, cover the pan or cooker with aluminum foil and cover it with tight lid or iron dosa pan.

Cook it for 25 - 30 minutes or till the rice gets cooked.

Once done, switch off the flame and keep it aside for 5 - 10 minutes.

Garnish with mint leaves and serve hot.

Serving Options :

Serve with any veg curry or raita.


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Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
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