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Ingredients
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2 Cups Rice, 1 Cup Tur Dhal, Spices (Cloves - 5, Cinnamon 2" pc 1 pc., Cardamoms 5), Onions 3 Big ones Sliced finely, 6-8 Tomatoes; 4 6 Green Chillies slit in two; Mint leaves 12 15; Coriander leaves- a bundle; Garlic paste 1 tspn, Ginger paste 1 tspn. Salt to taste, cup Vegetable Oil; Curry Leaves few; Water 3 Cups.
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Method
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Wash the Dhal & cook with a little Turmeric pwd. Keep aside- drain the water from the Dhal (do not throw away the water keep it in a vessel). Using Oil fry the Onions & Spices, fry till Onions are brown, add the slit Green Chillies, Mint & half of the Coriander leaves, keep the remaining for garnishing; add Salt to taste, Garlic & Ginger Paste & fry on low flame for 3-4 mins, add the chopped tomatoes & continue to fry for a further 3-4 mins till tomatoes are soft, add the washed drained Rice & fry for a few mins. Add the cooked Dhal, mix well add the 3 cups of Water (i.e. Measure the Dhal water along with plain water to make 3 cups), & let it cook for 8 to 10 mins. Serve hot.
**Please keep in mind that the same cup which you use to measure the Rice, you should use for measuring the Dhal, & also for measuring the Water
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Contributed
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Pearl Subramanian
pms2403@yahoo.com |
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