Raw Rice 2 cups
Toor Dal 2 cupsTamarind 2 inch sized ball
Beans 4-5Green Peas1/4 cup (optional)
Turmeric 1 tspSalt to taste
Coriander Seeds 2 tbsps
Coriander Seeds 2 tbspsWhole Dried Red Chiles 8 – 10
Chana Dal 1 tsp
Urad Dal 1 tsp
Fenugreek Seeds 1/2 tsp
Cinnamon 2 inch stick
Clove 2Oil 1 tsp
Mustard Seeds 1 tsp
Asafoetida a big pinchCurry Leaves 8
Ghee 1 tbsp
Soak tamarind in a cup of water for few minutes and extract all the pulp.
Peel and chop potato, beans and carrot into medium size.
Wash dhal under water and pressure cook in 4 cups of water adding turmeric powder for 3 whistles.Once cooked, thoroughly mash the cooked dal and keep aside.
Wash rice under water and pressure cook alongwith the cut vegetables in 4 cups of water for 3 whistles.
Heat oil in a pan, lightly roast all masala ingredients one after another and keep aside.
Once cooled, grind all the roasted masala ingredients into fine powder first then add grated coconut and little water and grind to fine paste.
Heat oil in a deep vessel, add all temper ingredients in order.
Then add tamarind pulp, mashed dal, finely ground masala paste and 2 – 4 cups of water.
Add cooked rice and salt.
Mix thoroughly and cook the whole mixture on low flame for 10 minutes.
Serve hot with fine boondi, chips or raita