Serves 1
Directions
- 1Rinse the rice and toor dal a couple of times.
- 2Crush the pepper and cumin finely.
- 3Crush the garlic, coriander leaves, and tomatoes coarsely.
- 4Add the crushed ingredients, tamarind extract, water, hing, turmeric powder, and salt to taste to the rice and dal.
- 5Pressure cook the mixture to 4 whistles in low-medium heat.
- 6Once the pressure is released, add the tempering and coriander leaves.
- 7Mix well.
- 8For tempering, heat ghee in a separate pan.
- 9Add mustard seeds, fenugreek seeds, dried chillies, and curry leaves to the hot ghee.
Ingredients
- 1 cup Rice
- 2 tbsp Toor dal
- 1 tsp Pepper
- 1 tsp Cumin
- 5 cloves Garlic
- Coriander leaves
- 1 Tomatoes big sized
- 1 cup Tamarind extract (from a lemon sized tamarind soaked in 1 cup water)
- 3 cups Water
- 4 cups Water
- 0.5 tsp Hing
- 0.5 tsp Turmeric powder
- to taste Salt
- 1 tsp Oil
- 1 tsp Ghee
- 1 tsp Mustard seeds
- 0.25 tsp Fenugreek seeds
- 3 nos Dried chillies
- Curry leaves
Equipment
Pressure cooker
Tips
- Enjoy it with Appalam or potato fry.
- If you want the consistency to be runny add more water accordingly.
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