Ingredients

• For Rice:
• 1 cup - boiled basmati (long grain rice)
• For Black Dal:
• 1/2 cup - whole urad unskinned (soaked overnight)
• 1 - onion, finely chopped
• 1 - tomato, blanched, skinned and grated
• 3 to 4 flakes - garlic, crushed
• 1 tsp - ginger, grated
• 1 - green chilli, finely chopped
• 2 pinches - asafoetida
• 1/2 tsp - red chilli powder
• 1/2 tsp - coriander seed (dhania powder)
• 1/2 tsp - turmeric powder
• 1/2 tsp - garam masala powder
• 1/2 tsp - sugar
• 1 tsp - lemon juice
• 1 tbsp - cream or malai
• 1 tbsp - ghee or butter
• salt to taste
• For Veggie Wrap:
• 2 - whole wheat chappatis, made at least 3-4 hours ahead
• 6 tender stalks - asparagus, blanched
• 1 - carrot, blanched, peeled and cut into thin fingers
• 1 - onion, thinly sliced
• 1/2 tsp - red chilli powder
• 1/2 tsp - crushed cumin powder
• 1 tbsp - oil or ghee
• 2 to 3 pinches - asafoetida
• 1/2 tsp - salt

How to Make Rice and Veggie Wrap Platter

• Keep rice hot and fluffy in a hot case, till required.
• For Black Dal:
• Pressure cook dal till soft and mushy.
• Beat a bit to crush lightly. Keep aside.
• Heat ghee in a pan. Add onions, ginger, garlic and stir fry.
• Add tomato, all masala powders, sugar and salt.
• Add half a cup of hot water and bring to a boil.
• Simmer till thick and smooth.
• Add 1 tbsp of cream or malai and cook till whiteness goes.
• Keep aside till required,
• For Veggie Wrap:
• Heat ghee. Add onion, asparagus fingers and stir fry for a minute.
• Take off from fire and allow to cool a bit.
• In a bowl, mix in remaining oil, all other dry masalas and salt.
• Take one chapatti at a time, right side up, on a work surface.
• Apply half mixed masala over chapatti.
• Place half asparagus mixture along centre.
• Wrap into a tight roll. Repeat for other chapattis.
• To serve:
• Pile rice in centre of warmed platter.
• Make an indentation in the middle like a shallow well.
• Pour hot dal into this well.
• Place one wrap on either side of platter.
• Garnish with crudites of carrots, celery, tomato, onions, etc.
• Serve fresh and hot.