As Magh 1st approaches people tend to gear up for the spring as the days get longer and warmer. In or country it is a time of celebration and merry making as families get together to celebrate the beginning of Magh where religious ceremonies can commence again. The other special significance being the start of Kirat new year Yele Dung when King Yalamber conquered Kathmandu Valley. People usually celebrate with warming foods such as Til Mithai (sesame sweets) and Tarul (sweet potato). This year we decided to bring in the festival with a maas ko dal ko jaulo (Black lentil rice preparation).
Jaulo is basically a mixed preparation of rice and daal usually prepared as a comfort food when one is unwell and specially on dark and gloomy days. This variation brings in some unique flavours of the Nepali kitchen.
- Rice- 50 gms
- Mass Ko dal (Black lentils)-50 gm
- Rato sukeko Khorsani (Dried red chillies)-2 whole
- Ghee (Clarified butter)-enough for tempering
- Methi Dana (Fenugreeek seeds)
- Saunp (anise leaves)- available in local kirana shops
- Lasun (Garlic)- cut into thin silvers
- Salt- as per taste
- Soak together rice and dal together for 15-20 minutes. Put them together in a pressure cooker with salt and cook for about 3-4 whistles on low flame.
- Once cooked whisk it well. In a serving spoon put ghee , saunp, garlic, red dried chilies and fenugreek heat it over the flame for a second and temper the jaulo with it cook for about five more minutes. Remove from flame serve hot.
- Alternately you can use chyapi (chive saplings) for tempering in place of saunp. You can also sprinkle some seasame powder over the jaulo for flavor.