Indian cooking
Indian cooking / Dishes / Sarvari
Sarvari (Rice with Urad Dal, Chickpeas (Garbanzo Beans) or Peas)

Sarvari

Rice with Urad Dal, Chickpeas (Garbanzo Beans) or Peas
VegetarianOrigin HyderabadPrep 1 hour, plus soaking timeCook 30–45 minutes

A fragrant, gently spiced basmati rice dish combined with tender pulses or peas and enriched with a sizzling cumin-and-clove ghee tarka. It has an earthy, comforting aroma and delicate, distinct grains.

Tempering spices

2.7 gBloomed in the hot ghee (step 4)
01
Ground cumin · Jeera Powder
2.6 g1 teaspoon
spice
02
Clove · Laung
0.1–0.3 g2–4 cloves
spice
Keep ready to fry together in the ghee.

Everything else

01
Chickpea, black gram or pea · Chana / Urad Dal / Matarrinsed and drained
100 g
legume
02
Bicarbonate of soda · Meetha soda
1.1 g¼ teaspoon
other
03
Basmati rice · Basmati Chawalrinsed and drained
150 g
grain
04
Ghee
46 g3½ tablespoons
oil/fat
05
Salt · Namak
to taste
salt

Method

  1. If using dried pulses (chickpeas or urad dal), soak 100 g None in water with 0.25 teaspoon None (bicarbonate of soda) overnight. The next day, drain, rinse with fresh water, and simmer in a pot of boiling water for 20–40 minutes until tender, then drain. (If using peas, boil in water for 5–7 minutes until tender and drain).
  2. Soak 150 g basmati rice in water for 1 hour, then drain thoroughly.
  3. Add the drained rice to a large pot of boiling water and cook for 18–20 minutes until tender. Drain completely, turn the rice out onto a wide tray or plate, and sprinkle with salt to taste.
  4. Warm 46.2 g ghee in a frying pan over medium heat, add the tempering spices, and sizzle for about 1 minute until fragrant. Pour the hot spiced ghee over the cooked rice.
  5. Add the prepared pulses or peas to the rice and fold together gently with a spoon to keep the grains intact. Transfer back into the pot, cover with a lid, and warm over very low heat for about 5 minutes (or place hot charcoals on the lid) until heated through.

Don't have something?

Chickpea, urad dal or pea
  • Chickpea

    Use the same cooked weight; keep whole for bite or mash lightly for body.

  • Black gram

    Use the same dry weight, soak 4 hours and simmer until soft; it gives a denser, starchier result.

  • Pea

    Use the same weight and add late; fresh or frozen peas cook in minutes and stay sweeter.

Bicarbonate of soda
  • Baking soda

    Use the same weight; it is the same ingredient under another name.

  • Baking powder

    Use about 3 g baking powder for 1 g bicarbonate of soda; it already contains acid, so expect slight extra rise and a different taste in baking.

  • Alkaline water

    Only for soaking or tenderising, not baking; use enough to cover and expect a much weaker effect.

Basmati rice
  • Plain boiled rice

    Use 2.5 times the weight if substituting pre-cooked rice. Fold in gently at the end of the recipe; grains will be shorter and less fragrant.

Ghee
  • Unsalted butter

    Use 120% of the weight; melt gently over low heat to avoid burning the milk solids, which will yield a softer, creamier richness rather than a nutty aroma.

  • Vegetable oil

    Use 85% of the weight; holds high cooking temperatures without smoking, but the final dish will lack traditional dairy depth.

  • Mustard oil

    Use equal weight; heat to smoking point and cool slightly before cooking, bearing in mind it introduces an assertive, pungent edge.

Ground cumin
  • Cumin seed

    Dry-roast briefly and grind finely; use equal weight (1:1). Imparts an even punchier, nuttier, toasty aroma than pre-ground cumin.

  • Ground coriander

    Use equal weight (1:1). Adds mild, lemony sweetness rather than cumin's smoky, earthy bite; curries will taste lighter and less savoury.

  • Black cumin seeds

    Grind finely; use 60% to 75% of the weight. Produces a darker, more complex, smoky-herbal flavour suited to rich gravies.

Clove
  • Ground cloves

    Use 1 g ground for 4 g whole (or 1 small pinch per 2 to 3 whole cloves). Add with spice powders; disperses intense warmth quickly, so use with restraint.

  • Allspice berries

    Use 100% of the weight whole in tempering. Imparts a warm, clove-like aromatic profile combined with hints of nutmeg and cinnamon.

  • Black cardamom pod

    Use 1 pod for 3 to 4 cloves in whole tempering. Shares a camphor-like warmth and medicinal depth, though it introduces a distinct smoky undertone.

Similar dishes

Khilwan Khichari
Dry Khichari
Khilwan Khichari tastes richer and more pungent from the added lentils, heavier ghee, and whole black pepper.
  • Same: Both dishes are basmati rice preparations enriched with ghee, cumin, cloves, and salt.
  • Different: Khilwan Khichari incorporates moong dal, whole cumin seeds, bay leaf, and black peppercorns rather than ground cumin.
Qabooli
Rice & Dried Fruit Kedgeree
Qabooli is richer and nuttier with saffron and yogurt notes, while this dish is earthier from pulses or peas and more direct with cumin and clove.
  • Same: Both are basmati rice dishes scented with clove and enriched with ghee.
  • Different: Qabooli adds saffron, milk, yogurt, almonds, onion, cardamom and cinnamon, while this dish uses chickpeas, urad dal or peas with cumin and a ghee tarka.
Mangupullu
Crispy Deep-fried Savoury Rings
Mangupullu is crunchy and nutty from toasted sesame and fried dal, lacking the soft texture and warm clove flavor of this dish.
  • Same: Mangupullu also uses basmati rice seasoned with cumin, ghee, and salt.
  • Different: Rather than simmering whole rice grains with a clove-infused ghee tarka, Mangupullu incorporates moong dal and sesame seeds into a dough that is deep-fried in vegetable oil.
Jangir
Syrup-soaked Pretzels
Jangir tastes intensely sweet and floral rather than savory, warm, and earthy like this dish.
  • Same: Jangir shares the use of basmati rice and urad dal with this dish.
  • Different: Jangir is made by deep-frying a batter in vegetable oil and soaking it in sugar syrup flavored with saffron and rosewater, omitting this dish's ghee, cumin, and cloves.