Ingredients:

• 1 cup basmati rice
• 3 -4 urad dal wadis (broken into pieces)
• 1 medium onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies (optional)
• 1 tsp ginger-garlic paste (optional)
• 1 tsp cumin seeds
• ½ tsp turmeric
• 1 tsp red chili powder
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp mustard oil or ghee
• 3 cups water
• Fresh coriander for garnish

Optional traditional additions:

• A pinch of garam masala
• Desi ghee on top before serving
• A few cloves of garlic fried separately

Method

1. Wash basmati rice 2–3 times and soak for 20 minutes.

2. Heat mustard oil or ghee in a heavy pan.
Add broken wadis and fry until golden brown. Remove and keep aside.

3. Prepare the masala

In the same pan:

• Add cumin seeds
• Add onion and cook till light brown
• Add ginger-garlic paste and green chilies
• Add tomatoes, turmeric, red chili powder, coriander powder, and salt

Cook until the masala becomes soft and aromatic.

4. Cook the bagocha

• Add fried wadis back into the pan
• Add soaked rice and mix gently
• Pour in water

Cover and cook on low heat for about 15–18 minutes until rice is fluffy and the wadis soften slightly.

5. Finish

Rest for 5 minutes.
Top with fresh coriander and a spoon of desi ghee.