Baigan Masala

This is one of my favourite items which I make whenever I have guests coming to surprise their palates. I have several variants of this recipe' but I have standardised on one version which I present in today's post. Among the brinjals I prefer the  small purple one which is fresh and also has a green skirt and pulpy flesh and tender too with minimal seeds.
Ingredients:
10 nos                   Brinjal, small,split into four, lenghwise
1 no                      Onion, larrge, diced
1/2 cup                 Grated coconut
1/2 cup                 Channa dal
1/4 cup                 Urad dal
3/4 cup                 Coriander seeds
15 nos                   Red chillies
2 1/2-3 tsp            Salt
1/2 tsp                  Mustard seeds
1"                         Cinnamon sticks
2 nos                    Bay leaves
3 tsp                     Tamarind paste
1/2 tsp                  Turmeric powder
50 gms                  Oil
8 nos                     Clove
2 tsp                      Poppy seeds
Making the gravy the filling:
In a fry pan drop 3 tsp oil, channa dal, urad dal, red chilli, dhania, cinnamon, clove, poppy seeds bay leaves, salt, turmeric powder and tamarind paste- mix them all together and  in low heat to light brown colour and masala aroma permeating. Cool this mix, add coconut and grind to a fine gravy with half the quantity of diced onion.
Add to the gravy remaining half of the diced onion and mix well. Stuff this masala into the split brinjals and keep rest of the gravy for use in next step. Microwave the stuffed brinjals for 8 minutes.
Heat a pan splutter mustard seeds with urad dal, red chilli and drop the cooked stuffed brinjals, stir slowly for 5 minutes, covering with lid. After it cooks add the rest of the gravy and cook it for 5 more minutes. This dish goes well with rice and chapatis as a delicious side dish.
The ingredients  listed are enough for 6 people.
Total time for preparing this  dainty dish, start to finish is 30-40 minutes

Sweet Dal Obbat/Poli

1 Channa dall                     1 cup

2 Toor dall ----                     1 cup

3 Jaggery                            2 1/2 cup  or 3 cup

4  Cardamom                      8

5  Maida                              4 cups 

6 Salt                                  1/4  spoon

7Termarick powder            1/2 spoon 

8 Oil                                   3spoon 

9Rice  flour                         1cup

Methord,

            Microwave  the two dalls for 3 mins,Then  pressure  cook  the  dall  into  soft ,cool it  then grind  in the mixi  with cardamom in to smooth  paste. Add  the jaggery  and  keep in to the microwave for 3 mins  to remove the moisture. After  it is free from moisture, make it  into lemon size balls  and keep ready which is the filler for the maida dough.

Take  maida  salt  termaric powder  mix  well with  2 1/2  cup of water  and  apply  oil  cover it and keep for  1/2 hour to make it raise and to soften

Then  take a  lemon  size of  dough  and make it in to  small poori   keep the filling as per previous step  and  cover it  and  roll it  like  roti  with the help of rice flour  and cook on a tawa  two side lightly applying  little ghee.

                        

Ribbed Gourd Chutney

I am a votary to the belief that all parts of vegetable is usable and hate to discard unless they are inedible. In a previous post I have described as to how to make use of orange peel to prepare a pickle. Generally we peel off the ribbed gourd and discard the peel. I learned a very good use of this peel to make a very interesting item in the form of a chutney and in today's post I describe how to make this.
Ingredients:
1 cup                           Peel of ribbbed gourd
1/4 cup                        Urad dal
4 nos                           Red chilli
1/4 cup                        Coconut scrapings
1 tsp                            Salt
4 nos                           Red chilli
1/2 tsp                         Asafoetida
1 tsp                            Tamarind paste
2 tsp                            Oil
1/2 tsp                         Mustard seeds
Making of the chutney:
Heat  2 tsp oil in a pan along with all the ingredients except coconut and tamarind paste saute for 2-3 minutes. Allow the contents to cool then grind with coconut and tamarind paste adding 1/4 cup of water. Garnish with crackled mustard seeds and curry leaves.

Ribbed Gourd Poricha Koottu

Only recipe' I can think of this gourd apart from masial and sambar is poricha koottu. It is a delicious item and goes well with rice+pappad.
Ingredients:
1 no                             Ribbed gourd
1/2 cup                        Moong dal
3 tsp                            urad dal
1/2 tsp                         Asafoetida
1.5 tsp                         Salt
2 tsp                            Oil
3 nos                            Red chilli
1/4 cup                         Grated coconut
few                               Curry leaves
1/4 tsp                          Turmeric powder
1 tsp                             Cumin seeds
1/2 tsp                           Pepper 
1/2 tsp                           Mustard seeds
Peel the ribbed gourd and cut into 1/4 " bits. Save the skin for chutney(described in the next post). Pressure cook the cut gourd with moong dal and turmeric powder.
In a fry pan saute urad dal, pepper, cumin seeds, red chillies, asafoetida and grind all these to a gravy consistency.
Now in a cooking vessel crackle mustard seeds with urad dal, red chilli asafoetida in 2 tsp oil. Now pour the cooked gourd-dal mix and add the gravy as per the previous step. Let the contents boil for 5 minutes, garnish with curry leaves. Serve it hot with pappad

Kollu (Horse gram) Rasam

Ingredients
Horse gram - 1 cup
*Toor dhal - 2 tsp
*Dhaniya - 4 tsp
*Pepper - 2 tsp
*Cummin - 1 tsp
*Red Chilli - 4
Asafoetida - 1/4 tsp
Tamarind paste - 2 tsp
Turmeric powder - 1/4 tsp
Dry coconut powder - 1/4 cup
Jaggery - 1 tsp
Mustard Seeds - for seasoning
Ghee - 2 tsp
Curry leaves - few


Method:
Fry the horse gram in a dry pan for few minutes and pressure cook it. With 1 tsp ghee fry the ingredients (decorated with *) and powder it with coconut and set aside. Reduce 1/2 of cooked horse gram into a paste and add 3 cups of water, asafoetida, turmeric, tamarind paste and salt. Bring it to a boil. Then add the powdered ingredients and add remainder of cooked horse gram. When it starts boiling - season with mustard seeds and curry leaves. Add more water if the rasam is too thick.


This rasam is particularly good for losing weight and is a cure for arthritis and knee pains.

Onion Pakoda

Ingredients:
Onions - 2 (large)
Green Chillies - 8
Coriander leaves - as desired
Gram flour - 3 cups
Rice flour - 1.5 cups
Red Chilli powder - 1 tsp
Salt - to taste
Ghee - 2 tsp
Asafoetida - 1/2 tsp
Peanut - 1/4 cup
Cahews - 6 or 7 (optional)
Oil - for frying


Mix all ingredients other than the red highlight without adding any water. Heat oil in a pan. Fry small clumps in oil till it turns light brown. Stain excess oil using paper towel. 


Goes well with sweets like Coconut Poli or Sanza or Carrot Halwa.

Raw Mango Chutney

Now a days raw mango is available round the year and the sour taste is not only desirable for pickles like avakkai but varieties of nice and mouth watering dishes. In this page I describe my favourite mango recipe':
Ingredients:
1 cup                   Raw mango chopped into small bitd
1/2 tsp                 Fenugreek seeds
5 nos.                  Red chillies
1 tsp                    Urad dal
1/4 cup                Grated coconut
1/4 tsp                 Asafoetida
1/2 tsp                 Mustard seeds
2 tsp                    Oil
1/4 tsp                 Turmeric powder


Process:
Lightly saute the fenugreek seeds asafoetida and red chillies. Add this to mango, grated coconut, salt, turmeric powder and grind them all to a coarse paste. Heat a pan, splutter mustard seeds in 2 tsp oil with urad dal and drop the mango-coconut paste into this and blend well.

This is a very delicious chutney. Can be eaten with rice with a dash of ghee. Good for dosas and idlis too.

Onion/Potato Bajji

This is a snack essentially to please an unexpected guest and is quick to make. This is oil intensive since it absorbs more oil and is less frequently made due to health reasons these days. However if a guest is offered this item it sure will be  devoured gladly, which we shall when we ourselves turn up as guests elsewhere.
Chief items are onion and potatoes thinly sliced after the curvature is shaved off.
For the bajji batter:
2 cups                    Channa flour or gram flour
1 cup                      Rice flour
1 tsp                       Salt
1 tsp                       Red chilli powder
1/4 tsp                    Asafoetida
1 tsp                       Ghee
Method:

Mix all the above ingredients into paste like thick consistency. Heat oil to fry point in a fry pan. Dip the sliced potato and onion one at a time sufficient to cover with batter mix and drop in hot oil. Drp as many as the fry pot can take leaving room for turning over. Fry till golden brown turning over gradually as the bajjis cook. Remove from fried bajjis, strain excess oil or pat out in paper towel.

Quick mix Mixture

This is a  quick snack for tea time made from unsweetened cereal mix. 


Ingredients
1/2 kg                        Puffed rice or Puffed poha
50 gms                      Peanuts, roasted and dehusked
200 gms                    Fried corn flakes
150 gms                    Raisins-dried blackberry-cashews-almond mix
1 tsp                          Red chilli powder
5 tsp                          Cooking oil
1/2 tsp                       Gharam masala powder
2 tsp                          Salt
2 pods                       Garlic
1/2 tsp                       Turmeric powder
1 tsp                          Amchur 
Method

In a large pan pour oil, garlic, curry leaves and saute slowly for a minute. Drop chilli powder and add puffed rice or puffed poha, turmeric powder, salt, amchur, red chilli powder, gharam masala- mix all these well and gently in low heat. Now drop the dry fruit mix, peanuts and saute for five minutes again. Mix well and take out from fire.
Note: Ready made mixture can also be used as one of the ingredients,

Kichadi(Upma)(Khara Bath)

There are n number of variants to this easy to make delicasy and in this page I describe my way of preparing it.
Ingredients:
2 cups                       Rava
1"                              Ginger, cut into bits
7 Nos                         Green chillies, bits
1/2                              Lemon, small
1/2 tsp                        Mustard seeds
1 tsp                           Urad dal
1 tsp                           Channa dal
1-2                              Red Chilli
2 tsp                           Salt
2 tsp                           Ghee
6 tsp                           Oil
few                             Curry leaves
Few stalks                 Coriander leaves
6-8 nos                       Cashew nuts, in bits
1/2 tsp                        Ghram masala powder
Making:
Heat a pan, saute the rava in 2 tsp ghee till it turns light brown. remove from pan and keep aside.

Next, heat the pan, pour oil, fry  cashew bits to medium brown, remove. Now splutter mustard seeds with urad dal, red chillies, ginger bits and split green chillies. Add 4 cups of water to this mix, 2 tsp salt and allow it to boil. Now slowly drop sauted rava, stirring briskly so as not to make lumps. When the contents reach a  smooth consistency, stop the stove and cover the pan with lid. Drop the previously roasted cashew bits, gharam masala, curry leaves, mix well and top the kichadi with coriander leaves and a dash of lemon juice.
Relish with ginger chutney(refer previous post)

Sweet Coconut Poli

Ingredients:

4 cups                 Grated coconut

3 cups                 Maida

1/2 cup                Rice flour

1/2 tsp                 Cardamom powder

1/4 tsp                 Salt

As reqd               Oil to cook

For the filling:

Heat a pan, add 1/4 cup water, jaggery, cardamom powder and grated coconut, stir well. When the mix blends well and cooks without sticking to the bottom or sides. Let it cool.

For the maida dough:

Mix the maida, salt make it to smooth dough adding water little by little. Add  5 tsp oil to this dough and blend well.

Making of the poli:

Make small lemon size  balls of the maida dough, flatten, add the coconut filling and cover it all around with the dough, and use a rolling pin lightly to bring to chapati like shape. Cook this raw poli just like chapati adding oil to both sides.

Note:

Materials suggested are enough for 20 normal chapati size polis. Scale up to increase number.

Sanza

This is a delicious and interesting item. It is simple and can be made in a jiffy. This item is considered to be Shirdi Saibaba's most desired offering or neivedya from his devotees.
Ingredients:
2 cups              Wheat Rava
2 cups               Milk
8 nos                Cashew bits
20                     Raisin
5 nos                Cardamom powdered
1 cup                Jaggery
1/4 cup             grated Coconut
5 tsp                 Ghee
Method:
First saute the coconut and keep aside. Fry Cashew and raisins in ghee and keep aside. Then fry rava till it browns. Pour boiled milk in the rava, stir and let it cook for 5 minutes. Add jaggery and water in a pan. When it comes to a boil add it to cooked rava. Add coconut, nut , raisins and cardomom powder. Top it off with 2 tsps of ghee.

Thiruvadhirai Kali and Koottu:

This item is prepared on Thiruvaadirai festival day which falls on the star 'arudra' in the Tamil month of Margazhi. It was celebrated on 22nd December last and since I prepared the combo, I wish to add on to my blog posts. It is one of the rare combos viz., sweet and hot-and-spicy and is unique in its own way. It is nutriciuous and healthy with the savoury part adding to its value to to the  liberal use of vegetables. Though this item is usually prepared on the festival day, I recommend this be prepared even on other occassions.

Kali or Sweet Rice Pudding

Ingredient list

• Rice - 2 cups
• Jaggery - 1 cup
• Cardomom - 6
• Cashew - 12
• Ghee - 4 to 6 tsp
• Channa dhal + Moong dhal - 1/4 cup

Fry the rice and dhals till they are light brown. Grind it into powder (rava consistency).

Fry the cashews in 2 tsp of ghee and keep aside.

Add 4 cups of water + jaggery and bring it to a boil. 

Add rice rava slowly and mix well with the jaggery water. Then cover it with a lid. Stir it till it is well cooked. 

Add cardomom, roasted cashews and 2 to 4 tsp of ghee to the Kali and mix well. Coconut lovers may add 1/4 cup freshly grated coconut.  

    

Kootu           

Choose root vegetables, pumpkin(yellow and/or white), green vegetables like beans, carrot, peas etc. Alternatively frozen cut vegetables like Sugar Snap Peas Stir fry or mixed vegetables with potato.

Masala Ingredients:

• Channa dhal - 1/4 cup
• Urad dhal - 2 tsp
• Dhaniya or Coriander seeds - 1/2 cup
• Red Chili - 15 to 20
• Pepper - 1 tsp
• Fenugreek - 1/2 tsp
• Jaggery - 2 tsp
• Turmeric powder - 1 tsp
• Tamarind - size of a lemon(can use paste or concentrate - 1.5 times as regular sambar)
• Salt to taste
• Coconut - 1/2 cup
• Mustard seeds - 1 tsp
• Curry leaves - 1/4 tsp

Fry all the masala ingredients except coconut, mustard seeds, urad dhal and curry leaves in 2 tsp oil. Grind this into a paste with coconut. Alternatively you could roast coconut and grind the roasted ingredients into a powder.

Boil the vegetables and add salt, turmeric powder, asafoetida and tamarind for 10 minutes. Add the masala paste/powder

Add this paste/powder to the vegetables and bring it to a boil. Garnish with mustard seeds, urad dhal and curry leaves.
Note:
Suggested way of eating is mixing the kali and kootu in equal proportion and on to your mouth.  However, best way is to find what suits one's palate.

Kanda Thippili Rasam

South Indians prepare varities of rasamas. Chief ingredients are dal, rasam powder, tamarind and turmeric powder. I use herbs occassionally to make rasams particularly during rainy season and during winter to pep up the spirits. Kanda thippili (Gantola in hindi) as the herb to make this rasam. It looks like small stick.

 

This herb is believed to be medicine for cough and cold and also stimulating digestion. Women during post natal period gather flab and this herb is used and is believed to dissolve the unwanted flab and firm up. This is also beneficial for pitha and de-stresser in body pains without the side effects of modern medicines. It is particularly useful for knee, back pain.

 

Ingredients:

• Toor dhal - 2 tsp
• Dhaniya or Coriander seeds - 3 tsp
• Black pepper - 2 tsp
• Cumin seeds - 1 tsp
• Red Chili - 5 dry
• Dry Coconut - 4 tsp
• Kanda thipili - 4 tsp
• Tamarind paste - 1/2 tsp or regular quantity used for rasam
• Asafoetida - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Ghee - 4 tsp
• Salt to taste
• Mustard - 1/4 tsp
• Curry leaves - few
• Tomato - 2
• Garlic (optional)

Preparation Method:

Boil tomatos in 2 cups of water. Add tamarind, turmeric, salt, asafoetida to it and let it boil for 10 minutes. In a pan heat 2 tsp ghee, fry toor dhal, dhaniya, black pepper, cumin seeds, red chili, kanda thipili till it turns light brown. Let it cool down and grind it with coconut into a powder and add to the boiling contents. Add little jaggery to balance salt, tamarind and chili. Add 3 more cups of water. Turn off when the contents froths up. Season the rasam with 2 tsp of ghee, mustard seeds and curry leaves.

Instant Mysore Rasam Powder

Instant Mysore Rasam Powder
Mysore rasam is a delicious item mostly made in the south Indian kitchens and this item has not found a place in hotel menus. For making this rasam the ingredients have to be well proportioned. I have improvised a readymade mix. Whenever there is aguest or I run out of time, I use this mix to make this rasam in a jiffy. Please read on the prep for this item:
Ingredients:
¼ cup Toor dal
½ cup Channa dal
3 cups Coriander seeds
¼ cup Black pepper
1/8 cup Cumin seeds
½ cup Dry coconut powder
3 tsp. Ghee
Process:
In a fry pan, sauté ingredients in 3 tsp. ghee to a light brown colour. Allow it to cool and grind into a powder with dry coconut powder. The instant Mysore rasam mix is ready. Just boil this powder in water for 5 minutes and is ready for consumption.

Store in a fridge/ freezer for future use.

Kadaba

Kadaba

Among the myriad side dishes for chapattis, the Kadaba is my favorite. It is easy to make and less time consuming and tasty too. I learnt it from a cousin and since I tried it recently thought of posting in the blog.

Ingredients:

1 cup Moong dal
1 stick Cinnamon} powder all these three together
5 nos. Clove }
3 nos. Cardamom}
¼ cup Fried gram
3 tsp. Poppy seeds
4 nos Green chilli
2 pods Garlic
1” Ginger
2 nos. Potatoes, large
2 nos. Tomatoes, 2 medium
1 no. Onion, big, finely chopped
¼ cup Coriander
¼ cup Coconut scrapings
¼ Turmeric powder
2 tsp. Salt
3 tsp. Cooking oil

Method

· Boil, peel potatoes, mash partly
· Grind green chillies, coconut, poppy seeds, fried grams, coriander, garlic and ginger into a smooth paste
· Cut the tomatoes into bits.
· Heat a fry pan, drop oil and sauté the powdered cinnamon-cardamom-clove mix. Add onion and sauté again till onion turns golden brown. Drop the moong dal, potato mash, tomato bits, turmeric powder and let the combine cook for 5 minutes adding 2 cups of water. Now add the masala grind from the second step. Stir well and let the contents simmer for another 5 minutes.
· Lastly, garnish with coriander.
Kadaba can be good side dish not only for chapattis but also for idli-dosas and pooris

Quick Lemon Rasam

You need:

1.       Tomatoes                     2 nos large

2.       Green chilli                   2 no.

3.       Ginger                            1”- cut into tiny bits

4.       Pepper                           1 tsp

5.       Cumin seeds                                ½ tsp

6.       Coriander                      little cut

7.       Curry leaves                 few

                          8.     Lemon juice                       3 tsp

Rasams are of many kinds. Chief ingredients are toor dal, tamarind, tomatoes and the inevitable Rasam powder. In this page I describe a Rasam in which the chief ingredients viz., dal, tamarind and the rasam powder are left out but goes to make a marvelous substitute. This item was first attempted by my daughter who was on deputation to Omaha. She stayed with three other friends who took turns to make up their daily grub. When her time to cook came, she wanted to cut short the drudgery of time consuming cooking of the dal and mixing the tamarind paste to save time. She improvised this item and in the last decade this has been a very popular item in our circle of relatives and friends. It uses no dal or tamarind and the ubiquitous rasam powder. Here is the recipe’:

Method:

Cut tomatoes into tiny bits and drop into a pan, add ginger bits, split green chilli, pepper, cumin seeds, salt and 2-3 cups of water and boil this all together for ten minutes. Add 2 more cups of water. Just let it all boil for a minute. At this point add lemon juice. Just garnish with coriander bits and curry leaves. No mustards. Omaha Rasam is ready.
Note: The quantity mentioned are enough for 3-4. If you want to make it for more, scale up ingredients proportionately.

Fresh Ginger Thokku &Ginger Chutney

Ginger universally finds extensive use in almost all recipe’s where a spice enhances taste and edibility. It can be said that  it is a herb rather than a spice in view of its use as cure for nausea, motion sickness, vomiting etc. It is also good for indigestion  and is a circulatory stimulant. I use ginger often, in fact daily and I wish to share the way I make Ginger Thokku and Chutney, in this page.

Fresh Ginger Thokku

Ingredients:

150 gms                      Fresh ginger cut in bits

4 tsp                            Salt

¼ cup                           Tamarind paste

3 tsp                            Red chilli powder

2 tsp                            Oil

¼ tsp                            Mustard seeds

Process:

·         Wash, peel and cut into pieces the ginger. Fry the ginger bits in 2 tsp oil and grind with salt, chilli powder into a smooth paste.

·         Heat a fry pan, drop the oil, ground ginger paste curry leaves, turmeric powder and jiggery. Stir well in slow heat till starts to ooze out of the paste.

Note: Do not use water. Allow the thokku to cool at room temperature before storing.


Ginger Chutney

Ingredients:

1 cup                          Fresh ginger cut to bits

4 no                            Red chilli

½ tsp                          Urad dal

¼ tsp                          Mustard seeds

Few                            Curry leaves

1 tsp                           Jaggery

¼ cup                         Coconut scrape

1 tsp                           Salt

4 tsp                           Oil

Heat a pan, fry red chilli-mustard-urad dal combine till mustard crackle and save separately. In the same pan saute the ginger bits for 5 minutes, remove to cool. Then grind  the ginger with the crackled mustard combine, and along with coconut, jiggery, salt and tamarind paste to a coarse paste.

Eat with rice & ghee or use as a side dish with anyway you like. Ginger chutney will go great with dosa-idli too.

Set Dosa

Recently I visited Bangalore. On one of the days, we went to a hotel for dinner. The menu card was full of tandoor items and no idli which we wanted as a starter. The waiter mentioned ‘set dosa’ and we grabbed the opportunity and ordered  since I have never tasted this item. It was a wonderful item, (served three to a plate so the name 'set dosa') tasted great and with much less oil compared to other dosas. It is filling too, and is easy on the stomach. I tried asking the waiter if he can get the recipe’ from the master chef’, but he evaded and did not seem interested to share the secret. I researched and found the main ingredient- flattened rice and configured my own formula which came out as good as the hotel 'set dosa'. Here, I share with you the formula:

For the batter:

2 cups                                   Raw rice

¼ cup                                    Urad dal

1 cup                                     Flattened rice

2 tsp                                      Fenugreek seeds

2 tsp                                      Salt

First in a fry pan sauté the raw rice for 5 minutes. After that, add to this urad dal, fenugreek and soak all these for 1 hour. Wash and soak the flattened rice in water for 10 minutes. Grind first the soaked flattened rice, the add the pre-soaked rice-urad dal-fenugreek combine into a fine and smooth batter. Do not add too much water while grinding since the consistency must be thick. Allow it to ferment in a warm place.

Making of the ‘Set Dosa’ 

When the batter is ready, heat the flat pan, apply a little oil, spread one big ladle batter by gentle pressure so as to make it somewhat thick. Good batter will cause small blow holes to crackle on the exposed side. Oil inside and outside about 2 tsp. Cover the fry pan with lid. After a few seconds turn over and cook the other side for a few seconds.

Relish  the Set Dosa with coconut chutney, vegetable kurma or stew(see pic.) , or potato sagu.

Ven Pongal

Ven Pongal

The history of this very tasty dish dates back to 10^th century-that is since the times of Saint-Poet Andal who composed the famous devotional ‘ThiruppAvai’. The masterpiece consisted of 30 lyrics in praise of Lord Mahavishnu. They are sung during the early mornings of Tamil month Margazhi by devotees going round the streets of the town in biting winter cold. Even now,  this tradition continues in Tamil Nadu towns. When they finish the bhajan or singing the praise of the almighty, they partake of hot Ven Pongal as prasadam which is offered first to Mahavishnu as Neivedya. Even in Tirumala, Ven Pongal may be the chief item of Neivedya offered to Lord Venkateswara first thing after He wakes up from His divine slumber.

It is tasty and full of nutrition and suitable for all- old and young, the sick and healthy. It sits light on the stomach and at the same time is filling. Though there are many variations in the matter of ingredient composition, I, give in this page, the version my family follows since my grandma’s times.

Ingredients:

2 cups                                   Raw rice

¾ cup                                    Moong dal

1 tsp                                      Black pepper

½ tsp                                     Cumin seeds

1 tsp                                      Salt

¼ tsp                                     Turmeric powder

½ tsp                                     Asefedita

1”                                            Ginger cut into tiny bits

Handful                                                curry leaves

¼ cup                                    Ghee

10 nos                                   Cashew nuts cut into bits

Method

Wash the rice and moong dal well together, add 6 cups water, turmeric powder, salt and asafetida and pressure cook for 6-7 whistles.

Then heat a frying pan, drop the ghee, cumin seeds, black pepper, ginger- cashew bits, curry leaves and sauté a little. Drop the rice-dal combine and mix thoroughly.

Se rve hot with coconut chutney.