Ingredients
Raw rice - 1 cup
thoor dhal - 1 cup
Diced veggies (carrot, beans, turnip, chowchow) - 1 cup
coriander & curry leaves
tamarind pulp - 1 tbsp
coconut (or dry coconut/kobari) - 1 tbsp
mustard
turmeric
asofetieda
salt
List 1
Coriander seed - 1 tbsp
channa dal - 1/2 tsp
urad dal - 1/4 tsp
thor dal - 1/4 tsp
peppercorns - 5 nos
Red chillies - 5
fenugreek - 1 tsp
sesame seed - 1/4 tsp
jeera - 1 tsp
raw rice - 1 tsp
- First put rice and thoor dhal together and wash it well.
- Transfer the mix of rice and dhal in a big vessel add, 6 cups of water to it.
- Add a tsp of turmeric and 1 tsp of oil and pressure cook it for 5 whistles.
- In a pan, add a tsp of oil and roast all the ingredients in the list 1 and keep it aside.
- When it cools down, add coconut and grind it to a smooth paste.
- Meanwhile in a big pan, add 2 tbsps of oil (preferably kadalai ennai/peanut oil).
- When it is hot, add mustard and when it splutters add jeera.
- Then add curry leaves and asofetida.
- Now make a liquid of tamarind paste and pour it in the pan.
- Add turmeric and salt.
- Now add the grounded paste and add enough water and let it boil.
- Take out the rice and dhal mix, and transfer it into the pan of the boiling mixture.
- Mix it well and keep it in flame for couple of minutes and garnish it with coriander and curry leaves.
- Serve it with tomato raitha. Yum!
This entry goes to Ashwini's Lentils mela event.
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