A wholesome one-pot meal from Bihar, combining rice, lentils, and mixed vegetables. This comfort food is lightly spiced and perfect for a quick, nutritious lunch or dinner, best enjoyed with a dollop of ghee.
Prep15 min
Cook30 min
Soak30 min
Servings4
Serving size: 1.5 cups
409cal
12gprotein
67gcarbs
Ingredients
1 cup Basmati Rice (Rinsed and soaked)
0.5 cup Yellow Moong Dal (Rinsed and soaked)
3 tbsp Ghee (Plus extra for serving)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
1 pc Bay Leaf
1 tbsp Ginger (Finely grated)
2 pcs Green Chili (Slit lengthwise)
1 medium Potato (Peeled and diced into 1/2-inch cubes)
A rustic and smoky roasted eggplant mash from Bihar, flavored with pungent mustard oil, fresh onions, and green chilies. This classic side dish pairs perfectly with litti or hot rotis.
Wash and thoroughly dry the eggplant and tomatoes.
Using a knife, make 4-5 deep slits all over the eggplant. This helps it cook evenly and allows you to check for any worms.
Peel the garlic cloves and push one clove deep into each slit of the eggplant.
Rub 1/2 tablespoon of mustard oil over the skin of the eggplant and tomatoes. This aids in charring and makes peeling easier.
2
Roast the Vegetables
Place the oiled eggplant and tomatoes directly on a gas stove flame over medium heat. You can use a wire rack (roasting jali) if you have one.
Roast for 10-15 minutes, using tongs to turn them every few minutes for even cooking.
The eggplant is ready when its skin is completely charred and blackened, and it feels soft and collapsed. A knife inserted should go through with no resistance.
The tomatoes will cook faster (about 5-7 minutes). Remove them once their skin is blistered and they are soft.
Transfer the roasted vegetables to a bowl and cover with a lid for 5-10 minutes. The trapped steam will make the skin very easy to peel.