Ingredients:

• 1 cup – raw Rice
• 1/2 cup – Toor Dal
• Tamarind, big Lemon size
• 1 cup – pearl onions/shallots (about 12)
• Asafoetida, a pinch
• 1/2 tsp – Turmeric powder
• 2 – Potatoes
• 1 cup – Green peas
• 1 tbsp – Bengal Gram dal
• 1 tbsp – black gram dal
• 5 – Red Chillies
• 2 tbsp – Coriander seeds
• 1 tbsp – Fenugreek
• 2 tbsp – grated/shredded Coconut
• 1 stick – Cinnamon
• 1 tbsp – Cashew nuts
• 2 tbsp – Ghee
• Salt to taste
• Oil for frying

Method:

1. Wash and keep rice and red gram dal together in pressure cooker, adding 6 cups of water with a pinch of salt.
2. Clean and make tamarind paste and keep it aside.
3. Peel off the skin from potatoes and boil them.
4. Boil green peas separately and keep them aside.
5. Meanwhile, heat 1 tsp oil in a pan, fry red chillies, Bengal gram dal, black gram dal, cinnamon, fenugreek seeds and grated coconut and make them into a powder.
6. Now heat oil in a kadai, add tamarind paste, asafoetida, salt, pearl onions, boiled potatoes and green peas, then add masala powder and boil for 10 minutes.
7. Now transfer these contents to the pressure cooker after the rice is cooked and cook for 5 more minutes.
8. Fry cashew nuts in ghee, add them to rice and serve with potato chips or onion pachadi.
9. Recipe courtesy: http://tamilveg.blogspot.in/