You are here: Home > Cuisine > Indian Veg Recipes > Jain > Jain Rice > Tendli Bhaat ( Jain Recipe) Tendli Bhaat ( Jain Recipe) by Tarla Dalal Ripe green tendlis, long grains of rice and aromatic spices cooked to perfection in a maharashtrian style. This dish is almost sure to leave the diners asking for more! 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Close 21 Nov 2007 This recipe has been viewed 35548 times Tendli Bhaat ( Jain Recipe) recipe - How to make Tendli Bhaat ( Jain Recipe) Tags Gujarati Khichdi Jain RiceJain Rice Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 4Makes 4 servings Show me for servings Ingredients 1 1/2 cups tendli , sliced horizontally1 1/2 cups long grained rice (basmati)1/2 tsp mustard seeds ( rai / sarson)1/2 tsp cumin seeds (jeera)3 cardamoms (elaichi)12 of cinnamon (dalchini)5 cloves (laung / lavang)1/4 tsp fenugreek (methi) seeds2 green chillies , slit green chillies lengthwise5 curry leaves (kadi patta)1/4 tsp asafoetida (hing)1/2 tsp turmeric powder (haldi)1/2 tsp chilli powder1/4 cup freshly grated coconut1 tbsp oil salt to tasteTo Be Ground Into A Spice Powder2 cloves (laung / lavang) , dry roasted12 of cinnamon (dalchini)1 tsp roasted coriander (dhania) seeds1 tsp roasted cumin seeds (jeera)1 tsp caraway seeds (shahjeera)1/2 cup grated dry coconut (kopra)2 tbsp sesame seeds (til)For The Garnish1/4 cup freshly grated coconut2 tbsp chopped coriander (dhania)2 tbsp fried cashewnuts (kaju) Method Main procedureWash and soak the rice for about 10 minutes. Drain and keep aside.Heat the oil in a pan and add the mustard seeds. When they crackle, add the cumin seeds, cardamoms, cinnamon, cloves, fenugreek seeds, green chillies, curry leaves and asafoetida.Add the tendli and rice and saute for a few minutes.Add the turmeric powder, chilli powder, half the spice powder and salt and mix well. Saute for a another 2 minutes.Add 3 cups of hot water and cook on slow flame till the rice is tender.Add ¼ cup grated coconut and the remaining half of the spice powder. Cover and cook for about 2 minutes on a very slow flame.Serve hot, garnished with the coconut, coriander and the fried cashewnuts. Nutrient values (Abbrv) per servingEnergy489 calProtein8.8 gCarbohydrates59 gFiber6.5 gFat24.5 gCholesterol0 mgSodium24.7 mgClick here to view calories for Tendli Bhaat ( Jain Recipe)