1 cup rice
¼ cup toor dal
Oil
Ghee
¼ tsp cumin seeds
¼ tsp mustard seeds
½ tsp turmeric powder
1 tsp sambar powder
2 sprigs of curry leaves
2 dry red chillies
2 onions (finely chopped)
6 cloves garlic
2 tomatoes (finely chopped)
Water
Step 1 – Wash and soak the rice and toor dal in water for at least 30 minutes.
Step 2 – Heat a pressure cooker and add oil or ghee on a low flame. Add cumin seeds, mustard seeds, curry leaves and dry red chillies. As the curry leaves crackle, add garlic, and onions and saute till they turn golden brown colour. Add the finely chopped tomatoes followed by turmeric powder, sambar powder and salt. Stir until the tomatoes are mashed together.
Step 3 – Add 2 cups of water and add the strained rice and dal to the pan. Mix the rice with the masala and close the pressure cooker and put on the weight (pressure regulator).
Step 4 – Cook the rice in the cooker for 3 whistles on medium flame. Serve hot with a dollop of ghee on top and stir-fried vegetables or chips as accompaniment.
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