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Mati Mahor Rice Bowl Recipe
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Mati Mahor Rice Bowl Recipe
50 min
Medium
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4 5g / 4%
86 207.1g / 86%
10 22.9g / 10%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Mati Mahor Rice Bowl Recipe

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50 Min
Medium

Recipe Variants

Ingredients

5 Servings

This dish was made for 5

ingredient_quantity
recipe ingredient
1  Cup
Kali Urad Dal
2  Cups
Water
4  Tablespoons
Mustard Oil
2 
Dry Red Chillies
0.5  Teaspoon
Panch Phoron
2 
Bay Leaf
1 
Onion (Chopped)
1  Teaspoon
Ginger Paste
1  Teaspoon
Garlic (Crushed)
1 
Tomato (Chopped)
0.5  Teaspoon
Turmeric Powder
3 
Green Chillies
1  Pinch
Salt (To Taste)
2  Tablespoons
Coriander Leaves (Chopped)
5  Cups
Cooked Rice
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Nutrition Value

Carbohydrates
207.17 g
Energy
1057.32 kcal
Fats
5.05 g
Protein
22.94 g
Information per serving

Instruction

50 Minutes

  • Step 1

    15 Min
    Clean wash and soak the dal in water for 3-4 hours. Prepare ingredients as mentioned in the list. Mati Mahor Rice Bowl Recipe

  • Step 2

    5 Min
    Drain the water and pressure cook the urad dal with water for 1 whistle. Keep aside. Mati Mahor Rice Bowl Recipe

  • Step 3

    10 Min
    Heat 2 tbsp of oil in karahi, add panch phoron, bay leaves and dry whole red chilies. Allow to splutter, add the chopped onion and fry till light brown Mati Mahor Rice Bowl Recipe

  • Step 4

    8 Min
    Add the ginger-garlic paste, sauté for a 2-3 minutes. Add chopped tomatoes, half the green chilies and turmeric powder. Fry for 2-3 minutes. Mati Mahor Rice Bowl Recipe

  • Step 5

    7 Min
    Carefully pour the boiled dal, add MAGGI Masala-ae-Magic, salt to taste and bring to a boil. Simmer for a few minutes. Check the consistency of the dal, it should not be too runny nor too thick. If needed, add some warm water to get the consistency right Mati Mahor Rice Bowl Recipe

  • Step 6

    5 Min
    Put the rice in 5 bowls, top generously with the Mati Mahor Dal. Drizzle ½ tsp mustard oil and serve hot garnished with coriander leaves and chopped green chillies. Mati Mahor Rice Bowl Recipe
Mati Mahor Rice Bowl Recipe

Step 1 of 6

Clean wash and soak the dal in water for 3-4 hours. Prepare ingredients as mentioned in the list.

Mati Mahor Rice Bowl Recipe

Step 2 of 6

Drain the water and pressure cook the urad dal with water for 1 whistle. Keep aside.

Mati Mahor Rice Bowl Recipe

Step 3 of 6

Heat 2 tbsp of oil in karahi, add panch phoron, bay leaves and dry whole red chilies. Allow to splutter, add the chopped onion and fry till light brown

Mati Mahor Rice Bowl Recipe

Step 4 of 6

Add the ginger-garlic paste, sauté for a 2-3 minutes. Add chopped tomatoes, half the green chilies and turmeric powder. Fry for 2-3 minutes.

Mati Mahor Rice Bowl Recipe

Step 5 of 6

Carefully pour the boiled dal, add MAGGI Masala-ae-Magic, salt to taste and bring to a boil. Simmer for a few minutes. Check the consistency of the dal, it should not be too runny nor too thick. If needed, add some warm water to get the consistency right

Mati Mahor Rice Bowl Recipe

Step 6 of 6

Put the rice in 5 bowls, top generously with the Mati Mahor Dal. Drizzle ½ tsp mustard oil and serve hot garnished with coriander leaves and chopped green chillies.

Recipe PDF

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