You are here: Home > Cuisine > Indian Veg Recipes > Rajasthani Food > Rajasthani Traditional Combinations > Mogar Aur Chasni Chawal Mogar Aur Chasni Chawal by Tarla Dalal Rajasthani food tends to be a bit spicy at times, which is probably why Rajasthanis like to combine sweet and savoury foods, to achieve a balanced effect. Mogar and Chasni Chawal is a fine example of this, wherein spicy moong dal or mogar is eaten along with chasni or sweetened rice. Neither dish would be appealing if served alone, but when served together the fieriness of the mogar is offset by the sweetness of the rice, making both very enjoyable. 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Keep aside.Heat the ghee in a broad non-stick pan, add the cloves and cardamom and sauté on a medium flame for a few seconds.Add the cooked rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.Add the sugar syrup, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally. Keep aside.For the mogarFor the mogarCombine the soaked and drained moong dal and 2½ cups of water in a deep non-stick pan and cook on a medium flame for 8 to 9 minutes, while stirring occasionally. Drain well and keep aside.Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.When the seeds crackle, add the cooked moong dal, dried mango powder, chilli powder, turmeric powder, coriander and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Serve hot with chasni chawal. Nutrient values per servingEnergy681 calProtein12.5 gCarbohydrates103.3 gFiber5.7 gFat24.1 gCholesterol0 mgVitamin A328.1 mcgVitamin B10.2 mgVitamin B20.1 mgVitamin B32.2 mgVitamin C2 mgFolic Acid46.3 mcgCalcium32.2 mgIron1.7 mgMagnesium0 mgPhosphorus0 mgSodium8.6 mgPotassium331.6 mgZinc1.9 mg