Ingredients:
Bengal Gram – 1 tbsp
Kidney Beans – 1 tbsp
Split Red Gram – 1 tbsp
Split Green Gram – 1 tbsp
Rice – 3/4 cup
Grind to Paste:
Coriander powder – 2 tsp
Cumin Powder – 1 tsp
Coconut – 3/4 cup, grated
Red Chilli Powder – 1 tsp
Vegetable Oil – 3 1/2 tbsp
Cinnamon – 3 one inch sticks
Cloves – 6
Bay Leaves – 2
Green Cardamoms – 15
Garlic – 1 1/2 tsp, chopped
Tomatoes – 120 gms, skinned, deseeded
Salt to taste
Water – 2 1/2 cups
Almonds – 1/4 cup, blanched, fried
Mint Leaves – 2 tsp, chopped
Onion Rings – 1/4 cup, fried
Method:
1. Soak the Bengal gram, kidney beans and red gram together for 1 hour.
2. Soak the rice and split green gram together in a separate container for 1 hour.
3. Drain the water from both the containers.
4. Add 3/4 cup fresh water to the pot with Bengal gram and cook over medium heat until tender.
5. Add 1 1/2 cups fresh water to the pot with rice and cook for medium heat until almost done.
6. For the paste, grind the spices in a food processor with a little water.
7. Heat the oil in a pan; add the cinnamon sticks, cloves, bay leaves and green cardamoms.
8. Saute for 30 seconds.
9. Add the tomatoes, garlic and the ground paste.
10. Cook for 4 to 5 minutes or till the oil separates.
11. Add the pulses, rice mixture, salt and water.
12. Cover and cook on low heat till done.
13. Serve hot garnished with almonds, mint leaves and onion rings.
