Halwai October 13, 2017

Ingredients:

• Rice – 1 cup
• Yellow Moong Dal – 1/2 cup
• 4 to 5 – Curry leaves
• 2-3 – Dried red chillies (adjust this according to taste)
• 1 tbsp – Maharashtra black masala or goda masala (use Garam Masala if this is not available)
• A pinch – Asafoetida
• 1/2 tbsp – Turmeric powder
• 2 tbsp – ground cumin and desiccated Coconut powder
• 2 tbsp – oil
• Salt and Sugar – to taste
• Freshly grated Coconut and coriander for garnishing

Method:

  1. Clean and wash the rice and dal and mix them. Soak and drain the dal and rice mixture and keep for about 15 minutes.
  2. Heat oil, add curry leaves and dried red chillies and asafoetida.
  3. Add the soaked and drained rice and dal mixture and add turmeric powder and mix well.
  4. Add 3 cups of hot water and mix well.
  5. Now add the black masala, ground cumin and desiccated coconut powder, salt and sugar and mix well.
  6. Cook in pressure cooker/rice cooker till done.
  7. Garnish with freshly grated coconut and coriander.
  8. Serve hot with ghee, papads or tomato saar.

Recipe courtesy of Usha Joshi