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They are well known for promoting education of the girl child. Recently, there was a Bohri food festival at the Park Hotel in New Delhi. They have a talented young chef named Murtaza Saifee from Surat who bowled us over with this simple yet elegant dish that is going to become our staple diet during summers. Ek haandi ke chawal Boil the lentils in a pan with salt and haldi over medium heat until almost done but not mushy. Drain the water and keep aside for later use. Heat oil in a pan, and add the whole spices. When these begin to crackle, add chopped garlic and onion. Stir fry till the onions turn brown. Add the rice and cook until the rice is three-fourth done. In another pot, arrange layers of rice and dal beginning with rice till both are used up. Tightly seal the lid and cook on low flame until both the rice and dal are cooked perfectly. Heat a little oil in a frying pan and put in the methi seeds, curry leaves, cumin and coriander powder with the haldi and a tbsp of besan. Stir briskly all the while to avoid burning. Sprinkle a little water, if necessary. When the besan releases its aroma, put this mixture in the dal water that was kept aside. Bring to boil and reduce to a thicker consistency. Garnish with chopped green chillies, coriander leaves and serve with Ek haandi ke chawal aka pulao. Ingredients
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Some
Tuvar-arhar dal 1 cup