Bhog is a traditional version of pulav which basically is a mixture of rice and pulses and cut veggies with spices, and are cooked together.
- basmati rice soaked and drained – 2 cups
- Split skinless green gram (dhuli moong dal) soaked and drained – 1 cup
- Ghee – 2 tablespoons
- Cloves – 6-7
- Black peppercorn – 4-6
- Cinnamon – 1 inch
- Green cardamom – 5-6
- Asafoetida – ¼ teaspoon
- cumin seeds – 1 teaspoon
- Coriander seeds – 1 tablespoon
- Ginger finely chopped – 1 tablespoon
- Green chilies finely chopped – 4-5
- Onion, finely chopped – 1 medium
- Brinjal – 1 long
- Potato, peeled and cubed – 1 medium
- Carrot, peeled and cubed – 1 medium
- Cauliflower florets – 8-10
- Turmeric powder – ¼ teaspoon
- Salt – To taste
- Bay leaves – 2
- Red chili powder – 1 teaspoon
- Cumin powder – ½ teaspoon
- Coriander powder – 1 tablespoon
- Garam masala powder – 1 ½ teaspoon
- Green peas – ½ cup
- Tomatoes finely chopped – 2 medium
- Heat 1 tbsp ghee in a deep non-stick pan, add green gram and sauté for 5-6 minutes. Transfer into a bowl.
- Heat remaining ghee in the same pan, add cloves, peppercorns, cinnamon, cardamoms, asafoetida, cumin seeds, coriander seeds, ginger and green chillies, mix and sauté for ½ minute.
- Add onion, mix and sauté for 1 minute.
- Cut brinjal horizontally into half, cut into small pieces and add along with potato, carrot and cauliflower florets, mix and sauté for 2 minutes.
- Add turmeric powder and salt, mix and sauté for 2-3 minutes. Add bay leaves and toss. Sauté for 12-15 minutes
- Add red chilli powder, cumin powder, coriander powder and garam masala powder and mix well.
- Add sautéed green gram, rice, green peas and tomatoes and mix well. Add 6 cups water, cover and cook, stirring at intervals, till the water is absorbed and the rice is cooked.
- Transfer into a serving bowl and serve hot.