One of the tasty dishes.
Second helping is a compulsion or rather no one can resist it.
My favorite dish in my childhood and of course now too.
The combination of whole spices with dhal ,vegetables and rice is simply
exotic.Generous addition of ghee ,enriches the taste .
Serves 6
Cooking time 50 min
Ingredients :
Rice 11/4 cup
Toor dhal ½ cup ( cooked )
Peas a handful
Potatoes 2 (cubed )
Onions 2 (chopped )
Tomatoes 2 ( chopped )
Curry leaves a few
Oil 1.5 tbsp
Ghee as required
Fry and grind to paste :
Oil 1 tsp
Red chilly 6
Small Onions 15
Coconut 3 - 4 tbsp
Urad dhal 1 tstp
Channa dhal 1 tsp
Cinnamon 2
Cloves 2
Cumin ½ tsp
Curry leaves a few
Poppy seeds ¾ tsp
Coriander powder 1 tsp
Asafoetida ¼ tsp
Method:
Cook rice well with more water than usual ,so that we are able to mash up well.
Make a paste of the ingredients and keep aside.
In a pan heat oil add mustard and urad dhal ,allow it to splutters.
Add onions let it get browns.
Add tomatoes allow it to get mushy.
Now add vegetables and toss it.
Add the ground paste ,cooked toor dhal ,water salt and let it cook till raw smell leaves.
Now take the cooked rice and mash well .
To this add the sambar little by little and mix well .
Do not forget to add ghee generously as you add the sambar.
One needs to check if the proportion and sambar and rice is good to go only by tasting .
Garnish with coriander leaves.
Serve hot with appalam or vadagam.
Note :
Vegetables of your choice can be added.
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