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Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
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About Chawli chi Bhaji, Steamed Basmati Rice and Amti Dal
Iron-boosting Chawli Bhaji with fluffy rice & tangy Amti – a fiber-rich, homestyle meal that feels good!
This maharashtrian dish is perfect for dinner. With 713.98 calories and 20.92g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Adjust to taste)
1 tsp Jaggery (Grated, or use sugar)
3 tbsp Fresh Coconut (Grated)
Instructions
1
Prepare the Chawli Leaves
Separate the tender chawli leaves and thin stems from the thick, tough stalks. Discard any yellowed or damaged leaves.
Place the leaves in a large bowl of water and rinse thoroughly. Repeat this process 2-3 times to ensure all grit and sand is removed.
Drain the leaves completely in a colander. Gently squeeze out any excess water to prevent the final dish from becoming soggy.
Finely chop the cleaned leaves and set aside.
2
Temper and Sauté Aromatics
Heat oil in a kadai or a wide pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the cumin seeds and hing (asafoetida). Sauté for another 20-30 seconds until the cumin seeds sizzle and become fragrant.
Add the chopped garlic and slit green chilies. Sauté for about a minute until the raw smell of garlic disappears and it turns a light golden color.
Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.
3
Cook the Bhaji
Stir in the turmeric powder and mix well with the onions.
Add all the chopped chawli leaves to the pan. The pan might seem full, but the leaves will wilt down significantly as they cook.
Gently toss the leaves with the tempered spices. Cover the pan with a lid and reduce the heat to low.
Cook for 5-6 minutes, stirring once or twice in between. The leaves will release their own moisture, so there is no need to add any extra water.
4
Finish and Serve
Uncover the pan. The leaves should be tender and cooked through.
Add the salt and grated jaggery. Mix everything well and cook for another minute until the jaggery has completely melted and is incorporated into the bhaji.
Turn off the heat. Garnish with fresh grated coconut and give it a final mix.
Serve the Chawli chi Bhaji hot with chapati, bhakri, or as a side dish with dal and steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.