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Saturday, 22 October 2011



Ingredients
Raw rice-2cup
Toor dal-1/2cup
Moong dal-1/2cup
Onion small chopped-1
Tomato small chopped-1
Turmeric powder-1/4tsp
Salt to taste
Oil/Ghee-1/4cup

For tempering
Mustard seeds-1tsp
Whole red chilly-2
Whole pepper corns-1/4tsp
Clove-1
Cinnamon-1/2"
Cardamom-2
Curry leaves-few 
Roasted Cashewnuts or Peanuts-1/4cup

Masala powder Ingredients
Grind the following to fine powder
Corriander seeds-3tbsp
Whole red chilly-4
Jeera/Cumin-2tsp
Pepper corns-1tsp
Methi/ Fenugreek seeds-less than 1/4tsp
Grated coconut-3 to 4tbsp


Method
Wash and soak rice and dals for 1/2 hour. Heat ghee in a pressure cooker, add the tempering ingredients. When the aroma rises, add onions and tomatoes, fry for a minute. Now add the malasa powder and fry for a minute. Add enough water( about 6 cups), turmeric powder and salt  to the frying onions. Add the soaked rice and dals, bring the mixture to boil cover with the lid and pressure cook until the rice and dals are well cooked. Serve hot.

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