Ingredients:
Mung Dal – 1 tblsp
Urad Dal – 1 tblsp
Masoor Dal – 1 tblsp
Chana Dal – 1 tblsp
Tuvar Dal – 1 tblsp
Rice – 1/2 cup
Ghee – 2 tblsp
Cumin Seeds – 1 tsp
Coriander Powder – 2 tblsp
Turmeric Powder – 1 tsp
Asafoetida Powder – 1/2 tsp
Tomato – 1 medium sized, finely chopped
Green Chillies – 1 tsp, minced
Coriander Leaves – 4 tblsp, chopped
Salt – 1 1/2 tsp
For Garnish:
Coriander Leaves – 1 tblsp
Asafoetida Powder – a pinch
Method:
1. Combine all dals, wash and soak in water for 30 minutes.
2. Wash rice and soak in water for 15 minutes.
3. Heat ghee in a heavy based pan over moderate heat.
4. Sprinkle in cumin seeds and when they splutter, add asafoetida, turmeric powder and coriander powder.
5. Stir and add tomato, chillies and coriander leaves.
6. Cook tomato is well blended.
7. Mix in dals, 1 tsp salt and 1 cup of water.
8. Simmer over moderate heat till water is almost absorbed.
9. Drain rice and add to pan.
10. Stir till translucent.
11. Mix in 1/2 tsp salt and 2 cups of water.
12. Cover pan and put a weight on the lid.
13. Steam cook over moderate heat for 10 to 15 minutes till water is absorbed and rice and dals are tender.
14. Remove pan from heat and leave covered for 5 minutes.
15. Garnish with coriander leaves.
16. Serve hot.
