Ingredients
1 cup Basmati Rice (long grain)
¼ cup Bengal Gram
2 Red Chillies
2 Green Chillies
2 tbsp Black Gram
½ tsp Mustard Seeds
¼ tsp Turmeric
4 tbsp Sesame Seeds
1 inch Ginger (Cut into small thin slices)
1 pinch Asafoetida
1 tbsp Nuts
30 gms Tamarind
7 big Garlic Flakes
4 tbsp Oil
Few curry leaves
Salt to taste.
Method :
1.Slit the green chillies in the middle and break the red chillies into halves and set them aside.
2.Wash the rice and Bengal gram separately. Drain the water completely.
3.Then add three cups water and cook till the rice is done. Ensure not to over cook, all the grains must be separate from each other.
4.Soak the tamarind in water for 15 minutes. Then squeeze out the water at least ½ cup. Now in a small pan pour the tamarind water and boil it till the water thickens into a nice paste.
5.Just after the rice is done and is very hot add the turmeric, 2 tablespoons oil, tamarind paste, few curry leaves and salt. Mix it up well, cover with a lid and set it aside.
6.Now take another pan and pour the remaining oil and bring to heat. When the oil isvery hot add the mustard seeds and let it crackle.
7.Next put in the black gram, peanuts and garlic flakes. Sauté till the raw smell leaves and they turn golden brown.
8.Then add the asafoetida, ginger, curry leaves, red chillies and green chillies.
9.Turn of the flame and pour it into the rice. Sprinkle the sesame powder and then mix it all up. Cover with a lid and set it aside so that the masala will be absorbed by the rice well.
¼ cup Bengal Gram
2 Red Chillies
2 Green Chillies
2 tbsp Black Gram
½ tsp Mustard Seeds
¼ tsp Turmeric
4 tbsp Sesame Seeds
1 inch Ginger (Cut into small thin slices)
1 pinch Asafoetida
1 tbsp Nuts
30 gms Tamarind
7 big Garlic Flakes
4 tbsp Oil
Few curry leaves
Salt to taste.
Method :
1.Slit the green chillies in the middle and break the red chillies into halves and set them aside.
2.Wash the rice and Bengal gram separately. Drain the water completely.
3.Then add three cups water and cook till the rice is done. Ensure not to over cook, all the grains must be separate from each other.
4.Soak the tamarind in water for 15 minutes. Then squeeze out the water at least ½ cup. Now in a small pan pour the tamarind water and boil it till the water thickens into a nice paste.
5.Just after the rice is done and is very hot add the turmeric, 2 tablespoons oil, tamarind paste, few curry leaves and salt. Mix it up well, cover with a lid and set it aside.
6.Now take another pan and pour the remaining oil and bring to heat. When the oil isvery hot add the mustard seeds and let it crackle.
7.Next put in the black gram, peanuts and garlic flakes. Sauté till the raw smell leaves and they turn golden brown.
8.Then add the asafoetida, ginger, curry leaves, red chillies and green chillies.
9.Turn of the flame and pour it into the rice. Sprinkle the sesame powder and then mix it all up. Cover with a lid and set it aside so that the masala will be absorbed by the rice well.
Serve after an hour.
Preparation Time : 30 mins
Cooking Time : 30 mins
Serves : 2 to 3 People