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Preparation Time : 1440
Cook Time : 40
Total Time : 1480
1/2 cup horse gram lentils, soaked overnight
1 1/2 cups basmati rice, soaked for 30 minutes
2 cups mixed vegetables (I used frozen veggies)
2 tbsp. oil
1 tsp. ghee
1 tsp. mustard seeds
1/2 tsp. cumin seeds
2 dry red chilies
1-2 green chilies, slit
1 sprig curry leaves
2-3 green cardamoms
1 star anise
1 stone flower
1-2 onion, chopped
1 tbsp. ginger-garlic paste
1/2 tsp. turmeric powder
1 tsp. salt or to taste
1 tsp. red chili powder
1 tbsp. coriander powder
1 tsp. cumin powder
1 tsp. garam masala powder
2 tbsp. coriander leaves, chopped
Pressure cook the soaked lentils in 3 cups water for 20-25 minutes on a low flame after the first whistle. Strain the liquid and keep aside.
Heat oil in a pan and temper with mustard seeds, cumin seeds and all the whole garam masala. Saute for a few seconds.
Add the onions and curry leaves. Fry till light brown. Add the ginger-garlic and all the dry spices mixed with a little water. Saute till the oil separates.
Add the veggies and saute for a minute. Then add the soaked and drained rice and fry for a minute more.
Add 2 cups lentil stock and coriander leaves. Pressure cook for 2 whistles. When done, fluff it up with a fork.
Garnish with onion rings, cashews and coriander leaves. Serve hot with raita, papad, onion rings and curd chilies.
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