500 gms onions, sliced thinly and fried until brown
Preparation
Soak wheat or cracked wheat overnight. Then boil with the dals till thick and cooked. Heat oil and brown onions and keep aside.
In the same oil, add red chilli powder first, and then all other spices and salt. Add soy granules and let them brown.
Keep quarter of the onions and add the rest to the dal mixture. Add water and let it cook till tender. Now add the soaked wheat to the cooking on medium heat till the mixture boils.
When well blended sprinkle with the rest of the onions, coriander and mint leaves and a sprinkling of garam masala powder. Serve with lime wedges.
Aanal Kotak, an acclaimed chef from Ahmedabad, India, is making waves in Vaughan, Canada, with her latest venture, The Secret Kitchen. Renowned for her inventive approach to Indian cuisine, Aanal blends traditional flavors with global influences, creating a menu that delights and surprises.
Clay pots have such an earthen feel to the cooking process and certainly take your dish to another level. Try this clay pot rice bursting with the flavour of juicy eggplants and a variety of spices it is sure to become a fam favourite!
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