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.
Mogar Aur Chasni Chawal recipe - How to make Mogar Aur Chasni Chawal
Soaking time: 30 minutes Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Chasni Chawal
1/2 cup sugar
3 3/4 cups cooked long grained rice (basmati)
2 tbsp ghee
10 cloves (laung / lavang)
6 cardamoms
For The Mogar
1 1/2 cups yellow moong dal (split yellow gram) , soaked for 30 minutes and drained.
2 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp dried mango powder (amchur)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tbsp chopped coriander (dhania)
salt to taste
For the chasni chawal
- For the chasni chawal
- Combine 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 mogar
- For the mogar
- Combine 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.
| Energy | 681 cal |
| Protein | 12.5 g |
| Carbohydrates | 103.3 g |
| Fiber | 5.7 g |
| Fat | 24.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 328.1 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 2.2 mg |
| Vitamin C | 2 mg |
| Folic Acid | 46.3 mcg |
| Calcium | 32.2 mg |
| Iron | 1.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 8.6 mg |
| Potassium | 331.6 mg |
| Zinc | 1.9 mg |
The chasni chawal as the name suggest tastes sweet.. and the mogar is spicy.. A perfect rajasthani dish with a sweet and spicy combination. The spicy mogar dal and sweet rice tastes really good togather..
Yellow moong dal with sweet rice. I love the yellow moong dal cooked in amchur and chilli powder.