Description
A spicy melting pot of rice, lentils and vegetables
Ingredients
Units
Scale
- Long grained rice- 1 cup or 16 oz
- Pigeon peas- 1/2 cup of 8 oz
- Carrot- 1 large, chopped into 1" pieces
- French beans- Chopped into 1" pieces
- Fresh or frozen peas- 1/2 cup
- Potato- 1 small, cubed
- Onion- 1 med, cut into strips
- Tomato- 1, copped fine
- Capsicum-1, cut into strips
- Tamarind paste- 5 tbsp or 2 1/2 oz
- Salt- to taste
- Jagerry- 1tbsp or 1/2 oz
- Clarified butter- 2 tbsp or 1 oz
- Mustard- 1tsp
- Curry leaves- 15
- Asafotida- 1 large pinch
- For the Spice mix
- Bengal Gram-1-1/4tbsp
- Black gram- 1tbsp
- Poppy seeds- 1-1/2tsp
- Coriander seeds-1-1/2tbsp
- Dried Red chillies- 4-5
- Cumin seeds- 1tsp
- Fenugreek seeds- 1/4tsp
- Cinnamon- 1" piece
- Cloves- 2
- Oil- 1tsp
- Grated fresh Coconut
Instructions
- Pressure cook the pigeon peas and the rice separately and keep aside.
- Steam cook the vegetables till 3/4th done and set aside.
- For the spice mix, Heat a tsp of oil in a pan and add the cinnamon and cloves and fry for a min.
- Once the cloves puff up, add the cumin seeds and the fenugreek seeds and saute till they are lightly browned.
- Add the bengal gram and the black gram and fry for a min more.
- Add the coriander seeds and poppy seeds and fry till the poppy seeds sputter.
- Stir in the red chillies and fry till they are crisp.
- Turn out the heat and add the grated coconut and mix well.
- Cool the mixture completely and grind the mixture to a fine paste along with some water.
- In a large vessel, mix the cooked rice and the pigeon peas along with the steamed vegetables and mix well.
- Add the ground paste, tamarind extract, salt and jagerry and allow the mixture to stand for 30min
- Heat the clarified butter in a large wok and add the mustard seeds.
- Once they pop, add the curry leaves and the asafoetida and fry for a min.
- Add the onion strips and fry till they are tender.
- Add the tomato and the capsicum and fry till the tomato turns mushy.
- Add the rice and vegetable mixture and mix well.
- Add about 5 to 6 cups of water and allow the mixture to simmer on a low flame for 15mins till the consistency of thick porridge is achieved.
- Check for salt and take off the heat. Serve hot with curd or curd dip of your choice.
Notes
- If fresh coconut is not available, then dried coconut can be used in it’s place.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 370