Jul 3, 2010
Rice -- 1 cup
Split pigeon peas (toor dal) --1 1/2 cups
Mixed vegetables -- 1 1/2 cup (beans,carrot,baby onion,potato,cauliflower etc.)
Peanut -- 1/2 cup -- (soaked in water for 2 hours)
Coconut oil -- 1 teaspoon
Split chickpea(Chana dal) -- 1 tablespoon
Split black gram (urad dal) -- 1 tablespoon
Fenugreek seeds -- 1/8 teaspoon
Coriander seeds -- 2 1/2 teaspoon
Cumin seeds -- 3/4 teaspoon
Red chillies -- 8-10 (according to taste)
Clove -- 3
Cinnamon -- 1 cm piece
Poppy seeds -- 1 1/2 teaspoons
Coconut -- 1 cup (grated)
Tamarind pulp -- 3 teaspoons
Oil -- 4-5 tablespoons
Split chickpea(Chana dal) -- 1/2 teaspoon
Split black gram (urad dal) -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Asafoetida -- 1/8 teaspoon
Curry leaves -- few
Mustard seeds -- 1 teaspoon
Red chilli -- 2-3 broken
Cashew nuts -- few (optional)
Onion -- 2 large (chopped)
Tomato -- 2-3 (chopped)
salt to taste
Jaggery -- 1 teaspoon
Pressure cook rice , toor dal , vegetables and peanuts seperately. Keep it aside.
Heat the oil and roast all the ingredients for the masala together. The ingredients should go into the frying pan in the same order as they are listed above. Fry both dals till they are brownish. (Fry all the spices for minimum 1/2 minute on low flame.)
Grind these masala with the coconut gratings and tamarind to a fine paste in a blender using a little water. Keep aside.
For tempering heat oil in a vessel. Add the both dals and fry til they are brownish.
Add cashew nuts and stir for a minute.
Put in turmeric powder , asafoetida ,red chilli , curry leaves and mustard seeds. Once the mustard starts crackling add onion and saute for a minute. Put in the tomato and saute for another minute.
Now pour in the ground masala paste and cook it for 2-3 minutes with some water.
Once the masala is simmering add the cooked toor dal and boil it for a couple of minutes.
Add vegetables, peanuts and some water and bring the masala to boil. Let ti simmer for 3-4 minutes. If it thickens add some hot water and make it a bit watery like sambhar.(it will become thick once the rice is added)Add salt and a little jaggery for taste.
Time to add the rice. When the masala is simmering add the cooked rice slowly. Mix it up nicely and let it simmer for another 3-4 minutes and absorb the flavors.
Ready to serve. Traditionally served topped with boondi. Can be accompanied with raita.
Labels: Rice Dishes