(Rice & Bengal Gram Pulao)
Rice – 2 cups
Bengal gram lentil – 1 cup
Cardamom pods – 3 – 4 nos.
Ghee – ½ tblsp.
Salt – to taste
Bay leaves – 2 – 3 nos.
Soak the rice and the lentil in water separately for 1 hour before the start of preparation.
Remove the water from rice and keep aside.
On a medium flame, keep the lentil for cooking. When half done, add rice and salt and let it cook.
When both the lentil and rice are done, place the toap on a tawa and allow the rice and Bengal gram lentil to simmer. Add cardamom seeds, bay leaves and ghee and stir gently to mix well.
Simmer the Amrit Pak for a few minutes. Serve piping hot.
Amrit Pak is served with Vari Vanghar jo Saag or Dar Palka.