Ingredients:
1 cup rice, washed and drained
2 cups toor dal
1/2 tsp. turmeric
1 tbsp. oil
1 1/2 cups chopped, mixed vegetables
(beans, carrots, bell pepper, ridge gourd,
turnip, peas)
1 onion, chopped
1 tomato, chopped
1 1/2 tbsp. tamarind juice
1 small piece jaggery
6-8 curry leaves
2 tbsp. ghee or butter
1 tbsp. chopped coriander leaves.
Salt to taste
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For Masala:
1 tsp. ghee
1 tbsp. bengal gram
1 tbsp. black gram
1 tbsp. coriander seeds
1 tbsp. poppy seeds (gasagase)
1/2 cup grated copra (dry coconut, kobbari)
8-10 dried red chillies
3 cloves
1 cardamom pod
1 small piece jaikai
1 cinnamon stick, broken
For Seasoning:
1 tsp. oil
1 tsp. mustard seeds |
Method:
For Masala:
Heat ghee in a pan, add all the masala ingredients
(except dry coconut) and roast until lightly browned.
Remove from the heat and mix
with dry coconut. Then grind to a smooth paste with water.
Set aside.
Wash dal and put it in a heavy based sauce
pan with water, 1 tbsp. oil and
turmeric
and cook.
After the dals are cooked add
onions, vegetables
and allow it to cook. After the vegetables are half cooked add
rice.
Keep on stirring, add water if
required. After the rice is almost cooked add the
ground paste, tomato, tamarind
juice, salt,
jaggery, curry leaves. Let all
the ingredients
mix well while you keep stirring.
Add ghee and simmer until the
mixture blends.
Remove from the heat.
Heat oil in a pan, add mustard seeds, allow
to splutter and pour it over
the rice mixture and mix well.
Garnish with coriander leaves.
Serve hot with Raita. |
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