- 1 Cup Rice, Raw rice or Boiled Rice
- 1/2 Cup Toor dal
- 1 Tbsp Oil
- 1 Tsp Mustard seeds
- 2 Dry red chilly
- 1 Tsp Jeera
- A pinch of Hing
- 1 Onion, finely chopped
- 1 Tomato, finely chopped
- 2 Green chillies, sliced
- 1 Carrot, chopped
- 2 Potatoes, chopped
- 1/2 Cup Capsicum, chopped
- 5-6 Beans, finely chopped
- 1/2 Tsp Turmeric powder
- 2 Tsp Sambhar powder
- 1 Tsp Tamarind paste / 1/4 Cup Tamarind extract
- Salt to taste
- 5 Cups Water
- 1 Tbsp ghee
- Few curry leaves and coriander leaves for garnishing
Soak the rice and toor dal for half an hour or before starting the cooking process.
Heat oil in a pressure cooker and add the mustard seeds, once they starts spluttering, add the dry red chilli followed by jeera and hing.
Add the chopped onion, saute for a minute and add the chopped green chillies.
Add the chopped tomato and saute.
Now add all the chopped vegetables and mix well.
Add the turmeric powder, sambhar powder and salt, mix well and add the tamarind paste or extract.
Wash the rice n dal and add it to the vegetables.
Measure 5 cups of water and add it to the rice.
Mix well and close the lid.
Cook for 5-6 whistle and switch off the flame.
Open once the pressure released completely and mix well by adding ghee.
Garnish with curry leaves and coriander leaves.
Serving Options :
Serve hot with Potato fry, Fried chilli ( Mor Milagai ), chips and Raita.
Linking this recipe with Cookbook Jaleela's My own Event - " Bachelor's Feast "