INGREDIENTS: Ghee, Tomatoes, Kandhipappu(toor dal, pigeon peas), Bengal gram (senaga pappu), Urad dal (vudhi pappu), Elachi (cardamom), Cinnamon (lavangam), Lavangam (cloves), Avalu (mustard seeds), Garlic, Groundnuts, Curry leaves, Coriander, Raw Rice (biyyamu), Water, Jeera powder (cumin seeds), Salt, Green chilly

PREPARATION:
  • Soak toor dal in water for 30 minutes, boil and hand blend it as an paste
  • Take a pan, shallow fry bengal gram(senaga pappu), urad dal(vudhipappu), dalchina cheeka, lavangam, elachi, cool it and grind as an fine powder in a mixy jar
  • Now place a kadai on stove, pour 2-3 spoons of ghee in it, let it heat, then add avalu, chopped green chilly, garlic pieces, ground nuts, curry leaves, and fry
  • Add chopped tomato to the same kadai, cook till soft, then add 1glass of rice (cleaned and soaked in water for 30 minutes) without water and fry
  • Now add 1&1/2 glass water, close lid for few minutes, till half cooked
  • Add boiled and mashed toor dal into the kadai, then add salt, jeera powder, grinded mixy powder and mix well
  • Finally close the lid for 5- 10 minutes till cooked
  • Take it into a bowl, garnish with coriander and serve hot

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