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Ingredientes
- 1 c. Rice
- 1 c. Toor dal
- 2 c. Diced, (1" pcs) mixed vegetables (carrots, beans, potato, peas, cauliflower)
- 1 sm Brinjal diced, (optional)
- 2 x Onions sliced lengthwise
- 1 1/2 tsp Ginger garlic, (paste or possibly grated)
- 1/3 c. Tamarind juice
- 1 x Bite size lump jaggery
- 1/2 c. Ghee or possibly oil
- 1 1/2 tsp Mustard/cumin seeds
- 1 stalk curry leaves
- 1 x Big healthy pinch asafoetida
- 2 Tbsp. Minced coriander
- 1 tsp Sambar masala
- 1 tsp Chilli pwdr
- 1/2 x Turmuric Salt to taste
- 1/2 tsp Methi seeds
- 1/2 tsp Cummin seeds
- 1 tsp Coriander seeds
- 5 x Pepper corns, (5 to 6)
- 1 x 1 inch piece cinnamon
- 1 Tbsp. Grated coconut
- 1 stalk curry leaves
- 2 whl dry red chillies
Direcciones
- Roasting of spices should be done on low flames until brown. Grind in a dry grinder.
- Wash and soak rice and dal for some time. Pressure cook dal with one whistle only. It wil be half done. Either in a large heavy saucepan or possibly direct in the pressure cooker (without water) put the ghee and heat.
- Add in the seeds, asafoeids, curry leaves and onions.
- Add in the ginger garlic and fry until onion are pink. Add in brinjals and other vegetables and rice. Add in 8-10 c. of water. When it comes to boil add in dal. Add in all the dry masalas, grnd masala, tamarind juice, jaggery. Either cover and allow to be cooked until the rice is done well. Or possibly if using cooker, cover and allow 2 whistles. Add in 2 tbsp ghee
- (optional) and stir gently. Garnish with coriander.
- Serve piping warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 507g | |
| Calories 1728 | |
| Calories from Fat 970 | 56% |
| Total Fat 108.21g | 135% |
| Saturated Fat 64.92g | 260% |
| Trans Fat 0.0g | |
| Cholesterol 262mg | 87% |
| Sodium 50mg | 2% |
| Potassium 749mg | 21% |
| Total Carbs 176.44g | 47% |
| Dietary Fiber 12.6g | 42% |
| Sugars 9.3g | 6% |
| Protein 18.76g | 30% |
