Delicious South Indian Lunch or Dinner Recipe from Karnataka.
Ingredients:
Sona Masoori Rice(washed) – 1/2 Cup
Pigeon Peas (Toor Dal) – 1/2 Cup minus 2 Tbsp
Onion (roughly chopped) – 1 Cup
Tomato (roughly chopped) – 1 big
Dried Green Peas (washed and soaked) – 2 fistfuls
Water – 2 Cups into cooker + 3 Cups to adjust the consistency
For Masala Paste:
Chana Dal – 1 tsp
Urid Dal – 1 tsp
Kapok (Marathi Moggu) – small piece
Cloves – 2 no
CInnamon – 1 inch piece
Black Peppercorns – 5-6 no
Non Spicy Dried Red Chilli (Byadiga Mirchi) – 10 no
Spicy Dry Chilli (Guntur Chilli) – 5 no
Cumin Seeds – 1/2 tsp
Coriander Seeds – 1 tsp
Dry Coconut (shredded) – 3 Tbsp
Fenugreek Seeds – 10 no
Poppy Seeds – 1 tsp
VegetablesGreen Beans (washed and chopped) – 1/2 Cup
Potato (wshed and chopped) – 1 Cup
Carrot (washed and chopped) – 1/2 Cup
Radish (washed and chopped) – 1 Cup
Tamarind Pulp – extracted from lemon size tamarind
Salt – 1 1/2 tsp – 2 tsp or to taste
Turmeric Powder – 1/2 tsp
Seasoning
Oil – 2 Tbsp
Mustard Seeds – 1 1/2 tsp
Asafoetida (hing) – 1/8 tsp
Dry Red Chilli – 2 no
Curry Leaves – 2 sprigs
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