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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Close 19 Apr 2015 This recipe has been viewed 48066 times 5/5 stars 100% LIKED IT 2 REVIEWS ALL GOOD मोगर और चाशनी चावल - हिन्दी में पढ़ें (Mogar Aur Chasni Chawal in Hindi) Mogar Aur Chasni Chawal recipe - How to make Mogar Aur Chasni Chawal Tags Rajasthani Traditional CombinationsOne Dish Vegetarian MealsTraditional Indian Rice RecipesJain RiceIndian Party Soaking time: 30 minutes Preparation Time: 15 mins Cooking Time: 21 mins Total Time: 661 hours 6 minutes 4Makes 4 servings Show me for servings Ingredients For The Chasni Chawal1/2 cup sugar3 3/4 cups cooked long grained rice (basmati)2 tbsp ghee10 cloves (laung / lavang)6 cardamomsFor The Mogar1 1/2 cups yellow moong dal (split yellow gram) , soaked for 30 minutes and drained.2 tbsp oil1 tsp cumin seeds (jeera)1/4 tsp dried mango powder (amchur)1 tsp chilli powder1/4 tsp turmeric powder (haldi)2 tbsp chopped coriander (dhania) salt to taste Method For the chasni chawalFor the chasni chawalCombine the sugar and ½ cup of water in a deep bowl, mix well and make a syrup of one string consistency. 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