Ingredients:

• 1 cup – basmati Rice
• 1/4 cup – boiled peas
• 2 – Bay Leaves
• 1-inch stick – Cinnamon
• 2 – Cardamoms
• 1 stalk – Curry leaves
• 1 tsp – Red Chilli powder
• 1/2 tsp – Garam Masala
• 1/4 tsp – Turmeric
• 1 – Lemon (juice)
• 1 tbsp – cashews
• 1 tbsp – Currants (optional)
• 2 tbsp – Ghee (or oil)
• 1/2 cup – ghatta pieces
• 1 tbsp – Mustard Seeds
• salt to taste
• For Ghattas:
• 1/2 cup – gram flour
• 1/2 tbsp – oil
• 1/2 tsp – chilli powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp Oregano seeds
• salt to taste

Method:

1. Method for Ghattas:
2. Mix flour, oil, chilli powder, salt, oregano seeds and turmeric powder.
3. Add 1 tbsp of water.
4. Make a hard dough.
5. Break off a piece and roll into the shape and size of a finger.
6. Put plenty of water to boil.
7. Submerge ghattas (the rolls) and boil till done. (About 1/2 an hour).
8. Drain, cool and chop into round 1-1.5 cm long pieces. Keep aside.
9. Method for Rice:
10. Boil rice in plenty of water. Each grain should be separate.
11. Heat ghee in kadai (pan).
12. Add mustard seeds, cashews, bay leaves, cinnamon, cardamoms and curry leaves.
13. Add ghattas and peas.
14. Add masalas, lemon juice and salt.
15. Stir fry till ghee separates.
16. Add to the rice.
17. Mix slowly and well.
18. Heat for a short while.
19. Garnish with coriander.
20. Serve hot with curds.

Recipe courtesy of Saroj Kering