A delicious and traditional rice that’s perfect for days when you want to finish up cooking in under an hour .

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RECIPE ( serves 2 – 4 )

Ingredients :

• Rice – 1/2 cup
• Toot Dal – 1/4 cup
• Tamarind extract – 1/2 cup
• Shallots / onions – 10 nos or 1 medium
• Tomato – 1 medium
• Vegetables, chopped – 1 cup
• Turmeric powder – 1 tsp
• Salt – to taste
• Asafoetida – 1/4 tsp
• Oil – 4 tbsp
• Ghee – 2 tbsp
• Coriander leaves – garnish

Roast & Grind :

Coriander seeds – 1tbsp

Channa Dal – 2 tsp

Urad Dal – 1 tsp

Fenugreek / Methi Seeds – 1/4 tsp

Dried Red Chilli – 4 no’s

Grated Coconut – 3 tbsp

Tempering :

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Curry leaves – 10

Cashewnuts – to taste

METHOD :

1. In a pressure cooker add rice and dal. Add 3 cups of water and cook for 5 whistles.
2. In a pan. Add a tsp oil. Add all the roast and grind ingredients and cook till golden. Allow to cool and grind to a smooth paste.
3. In the same pan add the rest of the oil. Add tempering ingredients. Once the cashews are golden. Add shallots and cook till slightly browned.
4. Add chopped tomatoes, turmeric, salt. Cool till tomatoes are mushy.
5. Add the vegetables, required water and cook till vegetables are 3/4th done.
6. Add the tamarind extract and cool till the raw flavour is gone and the vegetables are cooked through.
7. Add the cooked rice and dal, jaggery and mix thoroughly.
8. Add ghee and fresh coriander.
9. Serve hot with raita and potato chips.

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