Wash and soak moong and masoor dal directly in the cooker. Add turmeric, rasam powder, salt, cumin seeds and cumin powder.
For chutney: Soak raw rice, jeera, red chillies in some water for 10 minutes.
After 10 minutes, add shredded coconut to the above soaked mixture and grind to a smooth paste.
For the stew: Peel and chop all vegetables needed. Add the vegetables to the dal in the cooker. Close the lid and cook till 2 whistles.
Mash the vegetables with the back of a spoon.
In a pan heat coconut oil, add mustard seeds, after they splutter add udad dal and roast till golden in colour.
Add broken red chillies, curry leaves and aesofeotida. Set aside.
Add the mashed vegetables into the pan with tadka.
Now add the chutney we had prepared to the vegetables and mix well
Let the mixture take one boil and our stew is ready to serve.
Wash the brown rice and soak for 30 minutes.
Drain and add hot water and take 2 whistles in the cooker
Greased a 5 inch bundt pan, press rice in the pan. Invert on the serving plate. Remove the pan.
Reserved a coconut shell, wash and shave it. Fill the coconut shell with the stew.
Place the coconut shell over the rice. Garnish with curry leaves or red chillies.
Serve hot with your favourite preserves and papadams
