Ingredients:
Basmati rice: 1 cup
Moong dal: 2 cups
Potatoes: 100 gms
Cauliflower: 1
Peas: 50 gms
Carrot: 75 gms
Tomato: 75 gms
Green chilly: 3
Green chilly paste: 1 ts
Red chilly paste: 1 ts
Cumin: 1 ts
Coriander paste: 1 ts
Cumin paste: 2 ts
Ginger paste: 1 ts
Coconut: 1/2
Bay leaf: 3
Turmeric: 1 ts
Oil
Ghee
The Steps:
Pre - Preparation :
1) Peel the potatoes and cut them and the carrot
into big pieces and
cut the cauliflower into 7 - 8 pieces.
2) Halve the tomatoes and slice the green chillies.
3) Shred the coconut.
Preparation :
1) Roast the moong dal till it is golden brown.
2) Heat 9 cups of water in a big vessel with a wide
top and as soon
as the water starts boiling, add the dal and boil
for 10 mins.
3) Add rice and boil for another 8-10 mins.
4) Add the vegetables and salt and boil with the
rest till it
becomes tender.
5) Switch off the burner.
6) In the meantime, heat the oil in a pan and add
the bay leaf,
whole cumin.
7) Wait till it crackles.
8) Add the shredded coconut and fry till it is
light brown.
9) In the meanwhile, mix the turmeric, cumin paste,
coriander paste,
green chilly paste, red chilly paste, ginger paste
and fry till it
is done and the oil starts leaving the fried stuff.
10) Add this to the vessel along with sugar and stir
it thoroughly
till everything mixes evenly and cook it for another
5 mins.
11) Add ghee and serve.
12) Cooking on medium flame recommended.
Calories: 2465
Suggested Accompaniments:
Pakodas or papads.