Half an Hour to Homemade Perfect Sindhi lunch- Bugha Chawal Dal basar

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To make an unforgettable Sindhi lunch- Bugha Chawal Dal basar, here are the ingridients needed:

1. Take of Ingredients for Bugha Chawal.
2. Get 1 cup of Basmati rice – [ 250 gms ].
3. Get 2 tbsp- of Oil + ghee.
4. Provide 1 big of Onion finely sliced –.
5. Provide as needed of Whole garam masalas – 1 cinnamom + 2 green cardamom + 2 clove + 2 bay leaves + 1/2 tsp jeera.
6. Use 1 tsp of Red chilli powder.
7. Provide as per taste of Salt.
8. Prepare 1/2 cup of Boiled peas.
9. Prepare of Ingredients for Dal Basar.
10. Take 1 cup of Chana dal- soaked for 1/2 hour.
11. You need 1 of Onion-- finely chopped.
12. Prepare 2 of Tomatoes- finely chopped.
13. Provide 2 of Green chillies- Finely chopped.
14. Use to taste of Salt.
15. Provide -1/2tsp of Red chilli powder.
16. Prepare 1tsp of Coriander powder-.
17. Get 1/2tsp of Garam masala-.
18. You need 2tbsp of Oil-.
19. Prepare of Ingredients for potato (Aloo).
20. Take 2- 3 of Potatoes-cut in dice shape.
21. Provide as required of Oil for fry.
22. Use to taste of Salt.
23. You need 1/2tsp of Turmeric powder-.
24. You need 1tsp of Red chilli powder-.
25. Provide 1tsp of Coriander powder-.

After readying the ingridients, now you are ready to make your 5-star Sindhi lunch- Bugha Chawal Dal basar by following the guidances on this section:

1. Clean,wash,rinse and soak the rice for 30 mins..
2. METHOD FOR BUGHA CHAWAL: Heat oil + ghee in a heavy bottom pan on medium flame. Add the whole garam masala and fry for few seconds. [don’t burn it ] Add the sliced onions and fry till it caramelises / browns but it should not burn. Add chilli powder + garam masala powder +salt and stir fry. Add 2 cup of water and allow it to roll boil. Check seasoning and add salt if required. Drain the excess water from the soaked rice. Once the water boils add the soaked rice and boiled peas..
3. Mix well, cover and cook on medium flame. Once the water level comes down to rice level, put the pan on a hot tawa on very low flame. Cover it well and cook on dum for 10 to 15 minutes. Off the flame. After 10 minutes open the lid and fluff the rice with a fork. Bugha chawal is ready to serve. Goes well with Sindhi dal basar. It tastes like biryani,serve with any curry /raita /papad..
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5. METHOD FOR DAL BASAR:Heat oil in a cooker and add onions and green chillies. Saute till golden brown. (It should not burn)Then add red chilli powder and tomatoes and saute for a minute. Add the soak dal,salt and coriander powder. Saute till oil separates Then add 2-3 cups of water and close the lid. After 2-3 whistles, put the gas on medium flame.After 2-3 whistles on medium flame, turn off the gas. Open the lid and add garam masala and mix well.Then Dal Basar is ready..
6. METHOD FOR POTATOES:Heat the oil for frying in a kadhai. Wash the diced potatoes and add it to the kadai and add salt while frying.Fry till the potatoes are soft. Remove them in a pan and turmeric powder, coriander powder, red chilli powder and mix well.And then potatoes are done..
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Recipe : Sindhi lunch- Bugha Chawal Dal basar

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