| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Bawarch1 | 1 | servings | |
INGREDIENTS
| 1 | c | Rice |
| 1 | c | Toor dal |
| 2 | c | Diced; (1" pieces) mixed |
| ; vegetables | ||
| ; (carrots, beans, | ||
| ; potato, peas, | ||
| ; cauliflower) | ||
| 1 | sm | Brinjal diced; (optional) |
| 2 | Onions sliced lengthwise | |
| 1 1/2 | ts | Ginger garlic; (paste or grated) |
| 1/3 | c | Tamarind juice |
| 1 | Bite size lump jaggery | |
| 1/2 | c | Ghee or oil |
| 1 1/2 | ts | Mustard/cumin seeds |
| 1 | Stalk curry leaves | |
| 1 | Big pinch asafoetida | |
| 2 | tb | Chopped coriander |
| 1 | ts | Sambar masala |
| 1 | ts | Chilli powder |
| 1/2 | Turmuric | |
| Salt to taste | ||
| 1/2 | ts | Methi seeds |
| 1/2 | ts | Cummin seeds |
| 1 | ts | Coriander seeds |
| 5 | Pepper corns; (5 to 6) | |
| 1 | 1 inch piece cinnamon | |
| 1 | tb | Grated coconut |
| 1 | Stalk curry leaves | |
| 2 | Whole dry red chillies |
INSTRUCTIONS
DRY MASALAS ROAST TOGETHER WITH 2-3 DROP Roasting of spices should be done on low flames till brown. Grind in a dry grinder. Wash and soak rice and dal for some time. Pressure cook dal with one whistle only. It wil be half done. Either in a large heavy saucepan or direct in the pressure cooker (without water) put the ghee and heat. Add the seeds, asafoeids, curry leaves and onions. Add the ginger garlic and fry till onion are pink. Add brinjals and other vegetables and rice. Add 8-10 cups of water. When it comes to boil add dal. Add all the dry masalas, ground masala, tamarind juice, jaggery. Either cover and allow to be cooked till the rice is done well. Or if using cooker, cover and allow 2 whistles. Add 2 tbsp ghee (optional) and stir gently. Garnish with coriander. Serve piping hot. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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