Ingredients:
Basmati Rice – 1 cup
Toovar Dal – 1/2 cup
Tamarind Extract – 1 cup
Ghee – 1/4 cup
Sambar Onions – 1/2 cup
Green Peas – 1/2 cup, shelled
Potato – 1, medium, cut into 1/2 inch pieces
Capsicum – 1, medium, cut into 1/2 inch pieces
Brinjal – 1, medium, cut into 1/2 inch cubes
Tomato – 1, blanched, peeled and quartered
Turmeric Powder – 1/2 tsp
Salt as per taste
Ghee – 1 tblsp
Cashewnuts – 2 tblsp
Coriander Leaves – 2 tblsp, finely chopped
For the Masala:
Ghee – 3 tsp
Coriander Seeds – 2 tblsp
Cumin Seeds – 1 tsp
Fenugreek Seeds – 1/2 tsp
Black Peppercorns – 1/2 tsp
Cinnamon Stick – 1 one inch piece
Cloves – 2 to 3
Asafoetida Powder – 1/2 tsp
Poppy Seeds – 1 tsp, powdered
Dry Red Chillies – 7 to 8
Chana Dal – 1 1/2 tblsp
Copra – 3 to 4 tblsp, grated
For Tempering:
Ghee – 2 tblsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1/2 tsp
Urad Dal – 1 tsp
Chana Dal – 1 tsp
Dry Red Chilli – 1, cut into two pieces
Curry Leaves – few
Method:
1. Wash rice and dal.
2. Drain and pressure cook and keep aside.
3. Heat ghee for the masala in a kadai over moderate heat.
4. Add the masala ingredients and fry till dal turns golden.
5. Remove from heat.
6. Add 1/4 cup of water and grind to a smooth paste.
7. Heat 1/4 cup of ghee in the same pan over moderate heat.
8. Add sambar onions and saute till translucent.
9. Mix all the vegetables except tomato.
10. Saute them for 2 to 3 minutes.
11. Add the tomato, turmeric, salt and tamarind extract.
12. Cover with a lid.
13. Simmer for 15 to 20 minutes till the vegetables are tender.
14. Add the masala and simmer for 5 minutes till well blended.
15. Add the cooked rice and dal.
16. Mix well and prevent lumps.
17. Remove from heat.
18. In an another pan, heat ghee for tempering.
19. Add the tempering ingredients and fry.
20. When mustard seeds start spluttering add it to the rice.
21. Heat 2 tblsp of ghee in the same pan and fry cashewnuts till golden.
22. Garnish the rice with cashewnuts and coriander leaves.
23. Serve hot with appalam or papads.
