Ingredients:
1 cup rice (soaked for 20 minutes)s
1/4 cup red gram (Pigeon Pea arhar dal)
2 Tsp coriander seeds
½ Tsp fenugreek seeds
1 Tbsp. coconut sgrated)
1 Tbsp. Bengal gram (chana dal)
1 lime-sized tamarind extract
1/2 cup vegetable oil
250 gm tomatoes (chopped)
50 gm fried onion paste
1 drumsticks (cut into pieces)
1 carrots (cut into pieces)
5 beans (cut into pieces)
2 potatoes (cut into pieces)
2 green chillies (slit)
250 gm small onions ( optional)
1 Tsp turmeric powder
salt to taste
For the Tempering: 1 Tbsp. oil
6-8 curry leaves
1 Tsp mustard seeds a pinch of asafoetida
2 dry red chillies
Method:
Dry roast the coriander seeds, fenugreek seeds, coconut, and Bengal gram. Grind to a powder and keep aside. Squeeze out tamarind pulp and strain.
Heat the oil in a pan; fry all the vegetables, keeping the onions whole. Add the tamarind extract, the powdered spices, turmeric powder, and salt.
Heat the oil in a pan, add the curry leaves, mustard seeds, asafoetida, and dry red chillies, stir fry till dark brown. Remove and add to the vegetable mixture. Add rice and red gram and 3 cups of water. Cook till rice and gram are done. Remove and serve. This dish can also be made in pressure cooker.
