Uttarakhand Harela Festival Ghee Rice Whole Spice Celebration

Method

1. 1

   Wash rice and moong dal together in cold water until mostly clear. No soaking needed.

2. 2

   Heat 3 tbsp ghee in a heavy pot. Add bay leaf, crushed cardamom and cumin seeds. Fry 30 seconds until fragrant.

3. 3

   Add washed rice and dal. Toss in ghee for 2 minutes — coating every grain with the spiced ghee.

4. 4

   Add turmeric, coriander powder and salt. Stir.

5. 5

   Add 4.5 cups water. Bring to a boil on medium-high heat.

6. 6

   Stir once. Reduce to the lowest possible heat.

7. 7

   Cover tightly. Cook 18 to 20 minutes without lifting the lid.

8. 8

   Turn off heat. Rest covered 5 minutes. Open and fluff gently with a fork.

9. 9

   Serve as the centrepiece of the Harela festival thali alongside roat (the jaggery wheat sweet), yogurt and pickle.