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Preparation Time: 10 min.
Cooking Time: 30 min.
Serves: 4 persons
Ingredients:
- 1 cup rice
- ½ cup tuver daal
- 2 cloves
- 1 stick cinnamon
- ¼ teaspoon turmeric powder (haldi)
- 2 tablespoons ghee
- 2 tablespoons fresh curd
- 2 tablespoons chopped corriander
- salt to taste
Vegetables:
- 2 medium-sized potatoes - cut into small
pieces
- 1 medium-sized tomato - cut into small
pieces
- ½ cup of mixed vegetables: peas, carrots, capsicum, brinjal, etc. cut into small pieces.
- 1 teaspoon ginger-chilli paste.
- 1 teaspoon mustard seeds (rai)
- ¼ teaspoon turmeric powder (haldi)
- 1 teaspoon chilli powder
- 1 teaspoon - corriander powder
- 2 tablespoons ghee
- salt to taste
Method:
- clean, wash tuver daal and , wash rice and soak for 15 minutes
- heat ghee in a shallow container, add mustard seeds, chilli-ginger paste, turmeric powder and stir fry
- add potatoes, stir fry
- then add rest of the vegetables and stir fry, keep aside
- in a pressure cooker heat ghee, add rai, turmeric
powder, cloves and cinnamon stick.
- add soaked tuver daal, stir fry
- add half a cup of water and little salt, cover the lid!
- when a little done add the soaked and drained
rice and seasonal vegetables, stir fry
- add chilli powder and coriander
powder and stir
- add 4 cups of warm water and cook in the pressure cooker
on full heat
- after two whistles switch off the stove
- when cooked add the curds, stir well and garnish
with coriander.
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