Ingredients:

• 375 gm – Rice
• 400 gm – Green peas
• 150 gm – red gram dal
• 4 large Onions
• 1 cup – small Onions
• 60 gm – Tamarind
• 8 tbsp – Ghee
• For Masalas:
• 60 gm – Bengal Gram dal
• 30 gm – coriander powder
• 8 red chilies (whole)
• 1 tsp – asafetida
• 30 gm – black gram dal
• 15 peppercorns
• 3/4 cup – grated Coconut
• 1.5 tsp – Fenugreek seeds
• For Seasoning:
• 6 tsp – grated Coconut
• 1.5 tsp – Mustard Seeds
• 3 tsp – black gram dal
• 2 sprigs Curry leaves
• 3 tsp – Cloves and Cinnamons
• 1 small bunch Coriander leaves

Method:

1. Clean and wash the rice and dal.
2. Boil the rice and dal together in water, in the ratio 1:4. Add salt to taste.
3. Slice the large onions and peel the small ones.
4. Roast and grind the masalas till they become soft.
5. Soak the tamarind in a little water and after 10 minutes extract the juice.
6. Heat the ghee and fry the onions.
7. Add the tamarind water and boil till the raw smell of tamarind disappears.
8. Now put in the masalas and fry well.
9. Combine the boiled rice and dal and mix well.
10. Heat the ghee and put in the mustard seeds, black gram dal, curry leaves, cloves, cinnamons and grated coconut.
11. Saute for a couple of minutes.
12. Add this to the rice and mix well.
13. Garnish with coriander leaves and serve hot.

Recipe courtesy of Anitha Raheja