Ingredients:
Basmati Rice - 11/2 cups
Toor dal / pigeon peas - 3/4 cup
Tamarind - a marble-sized ball
Chopped vegetables - 11/2 cups (French beans, carrots, potatoes, peas).
Onion - 1
Green chillies - 2
Hing / Asafoetida / Perungayam - 1/2 tsp
Turmeric powder - a pinch
Seasoning:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - a few
Few Curry Leaves
2 Dry Red Chilies, Broken
Grind:
Fenugreek seeds 1 tsp
Coriander seeds 1tsp
Red chillies 6
Grated coconut
Cardamoms 4
Cloves 4
Aniseed 1
Poppy seeds 1 tsp
Cinnamon-A small piece
Procedure:
- Peel onions and chop them lengthwise, cut vegetables into 1 inch pieces.
- Wash rice and dal thoroughly, add 21/2 cups of water, a pinch of turmeric powder and chopped vegetable and keep it aside.
- Heat a little oil in a frying pan and fry the mixtures needed to be ground until you get the sweet aroma of the spices, grind it and keep aside.
- Soak tamarind in a little water and extract the juice and keep aside.
- Heat oil, add red and green chillies, mustard and curry leaves. When mustard crackles, add to rice and mix well. Add tamarind juice, salt to taste and mix thoroughly.
- Heat a little ghee and fry cashew nuts until golden brown in color.
- Add all the ground mixture,to the rice and dal mixture and pressure cook untill well done.
- Garnish with chopped coriander leaves, fried cashew nuts and add some ghee just before serving.
- Serve hot with vadaam / chips / appalam and raita / curd.
