Halwai August 11, 2017

Ingredients:

• 2 cups – Rice
• 1 cup – lentil (masoor dal)
• 1 cup – grated Coconut
• 4 – Red Chilli
• 1 tsp – Cumin seed
• 5 tbsp – oil or Ghee
• 2 tbsp – cashew nuts, split
• 3 – Cardamom
• 2 pieces – Cinnamon
• 1/2 cup – Peanuts
• 1/2 cup – onion, sliced
• 1/2 cup – potato, peeled cubed
• 1/2 cup – carrot, cubed
• 1 tsp – Turmeric powder
• 1/2 cup – tomato, chopped
• 3 tbsp – curds
• 2 tbsp – Raisins
• Salt, to taste

Method:

  1. Wash rice and lentil. Drain and keep aside.
  2. Grind coconut, red chilli and cumin seeds to a paste. Add 6 cups of water. Strain after 15 mins. This is the stock.
  3. Heat ghee or oil in a thick bottomed vessel.
  4. Add cashew nut, fry till golden brown, drain and reserve.
  5. To the remaining oil in the vessel, add all the vegetables, fry well, drain and reserve.
  6. Add cardamom and cinnamon to the oil in the vessel. After few seconds, add onion and fry till golden brown.
  7. Add rice, lentil, salt and turmeric.
  8. Fry for 2-3 mins. Add the stock.
  9. When the stock begins to boil, cover the vessel with a lid and lower the heat.
  10. When the rice is cooked add the vegetables.
  11. After 5 mins, add tomato, cashewnut, raisin and curds.
  12. Mix gently, cover and cook on low flame, toll rice and vegetables are done and all the liquid is absorbed.