In all honesty I didn’t know such a dish existed! It’s a beautiful concoction of mixed Lentils and Rice incorporated in a tantalising Onion and Tomato Gravy.
The What:
Prep
- 1/2 Cup Split Pigeon Pea (Toor dal) – if you’d like you can add different types of Daal in this recipe, so you can say add 1/4 Cup of Yellow Moong Daal and 1/4 Cup of Pigeon Peas
- 1/4 Cup Rice washed well and soaked in warm water
- 1/2 Tsp Turmeric powder
- 1/2 Tsp Salt
- 1+1/2 Cups Water
Make sure you wash both the Rice and Daals about 5/6 times until the Water isn’t cloudy
For The Masala
- 1 Tsp Oil
- 1/8 Tsp Asafoetida
- 1 Tsp Ginger, Garlic and Green Chilli, finely chopped/paste
- 1 Onion finely chopped
- 1/2 Tsp Mustard Seeds
- 1 Tomato finely chopped
- 1/2 Tsp Red Chilli Powder
- 1/2 Tsp Coriander Powder
- Salt to Taste
- Coriander to Garnish
The How:
- Pressure cook the Daal and Rice by adding Turmeric Powder, Salt & Water – 4/5 Whistles.
- In a pan heat Vegetable/Coconut Oil, once hot add Mustard Seeds and allow them to crackle. Add Asafoetida followed by Onions.
- When the Onions turn translucent, go ahead and add Ginger, Garlic and Green Chilli paste and cook for 30 40 seconds, until the raw smell goes away.
- Add the finely chopped Tomatoes, Red Chilli Powder and Coriander Powder cook for a minute.
- With a fork sightly mash the cooked Daal and Rice.
- Transfer the boiled Daal and rice to the masala until everything is well combined.
It’s ready to Eat, Share and Enjoy.
Feel free to use any of your favourite spices and spice mixes, whether it’s Paprika Powder or Pau Bhaji Masala – This is a dish that can be catered to your pallet. You can also add vegetables too, Carrots or a handful of Spinach
