Ingredients:
Pudalangai – 2, small, sliced
Basmati Rice – 1 cup
Moong Dal – 50 gms
Bengal Gram Dal – 50 gms
Tomatoes – 2
Ginger – 1 tsp, grated
Green Chilli Paste – 1 tsp
Ghee – 1 tblsp
Mint Leaves – 2 tblsp, ground
Coriander Leaves – 2 tblsp, ground
Coconut – 2 tblsp, ground
Cinnamon – 1/2 inch piece
Saunf – 2
Cardamoms – 3
Salt as per taste
Method:
1. Soak the dals separately for 10 minutes.
2. Soak the rice for 10 minutes and drain well.
3. Heat 1 tsp ghee in a pan.
4. Fry the rice for a minute and remove.
5. Heat the remaining ghee in a pressure pan.
6. Add cinnamon, saunf, cardamoms and saute for a minute.
7. Add ginger, green chilli paste, tomatoes, pudalangai, salt and saute well.
8. Add ground mint, coriander, coconut and mix well.
9. Pour 2 cups of water and bring to a boil.
10. Add rice, moong dal and bengal gram dal.
11. Pressure cook till 2 whistles.
12. Serve hot.
