Matthe Chawal, Bhundeli Tadka Dal & Besan Ke Aloo
Mildly spiced and buttered Bhundeli Tadka Dal served with rice cooked in a spiced mixture containing mixture and served with a dry sabzi made using potatoes, gram flour and Indian gooseberries.
Matthe Chawal, Bhundeli Tadka Dal and Besan ke Aloo Recipe by Chef Ajay Chopra

- Indian


- 2

Cooking Time

-20 Min


- Medium

Preparation Time

- 15-17 Min


  • FOR Matthe Chawal
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 dried red chilli
  • 750 ml buttermilk
  • salt
  • 1 cup basmati rice
  • .;
  • FOR Besam Ke Aaloo
  • 3 - 4 Indian gooseberries
  • 2 tbsp ghee
  • 100 gm gram flour
  • salt
  • ½ tsp red chilli powder
  • ½ tsp dried mango powder
  • water
  • coriander leaves
  • .;
  • FOR Daal
  • 2 tbsp ghee
  • ½ tsp cumin seeds
  • ¼ tsp asafoetida
  • 1 tbsp garlic
  • 2 green chillies
  • 8 amaranth leaves
  • 8 spinach leaves
  • 8 fenugreek leaves
  • water
  • 2 cups pigeon peas
  • ½ tsp turmeric powder
  • salt
  • ½ tsp red chilli powder


  1. 1

    Procedure to make Matthe Chawal: In a heated fry pan add ghee, mustard seeds, dried red chilli, buttermilk, salt and mix it well.
  2. 2

    In a bowl add basmati rice, water and soak it.
  3. 3

    Add the soaked rice in the Matthe and cook the rice by covering the lid.
  4. 4

    Peel off the skin of Indian gooseberry and slice it.
  5. 5

    Fry the Indian gooseberry in the ghee.
  6. 6

    In the same pan add gram flour and stir it.
  7. 7

    On a grindstone grind the fried Indian gooseberry.
  8. 8

    Mix the gooseberry mixture and gram flour mix.
  9. 9

    Add salt, red chilli powder, dried mango powder, water and make a dough.
  10. 10

    Make small balls of the dough.
  11. 11

    Poach it in the boiling water.
  12. 12

    Heat the tekri in a frying pan.
  13. 13

    In the frying pan, add ghee, cumin seeds, asafoetida, chopped ginger, green chilli and stir it.
  14. 14

    Add amaranth leaves, spinach leaves, fenugreek leaves, water, boiled pigeon peas, turmeric powder, salt, red chilli powder and mix it.
  15. 15

    In the tekri add ghee, cumin seeds, asafoetida and add the mixture to the dal.
  16. 16

    Cut the cook potatoes into two.
  17. 17

    In a heated pan add ghee, cumin seeds, asafoetida, salt, red chilli powder, turmeric powder.
  18. 18

    Add the potatoes, coriander leaves and toss it.
Comments Added Successfully!

About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

Other Shows by host:
Northern Flavours - Season 3 | Northern Flavours |
Recipes by chef:

Popular Recipe Blogs