INGREDIENTS:
Rice - 1 cup
Toor dhal - 1/2 cup
Carrot, beans,
Potato - 1/2 cup chopped
Peanuts - 1/4 cup
Tamarind - 1 small lemon size
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Gingelly oil - 2 tsp
Ghee - 1 tsp (optional)
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Channa dhal - 1 tsp
Asafoetida - a pinch
Curry leaves - few
HOW TO MAKE:
Soak tamarind in a cup of water for 20 mins. Extract the juice and keep aside.
Wash rice and toordhal together and pressure cook it. Allow three to 4 whistles. Mash rice and toor dhal and keep aside. Heat oil in a kadai splutter mustard seeds add channa dhal. Fry the dhal till it turn brown in color then add asafoetida and curry leaves. Add the peanuts and wait till it turn brown. Add all the chopped vegetables. Blend well and saute for a minute.
Add tamarind juice, sambar powder and turmeric powder. Add needed salt. Allow to boil. In the mean time keep the rice and dhal in a medium flame and mix well. Once the vegetable mixture boiled add it in the rice and toor dhal mixture.
Mix well mix gingelly oil. Stir continuously and turn off the stove. Add a tsp of ghee and mix well.
Serve hot with papad, potato fry.
TIPS:
Serve hot with 1/2 tsp of gingelly oil on the top.
You can add more vegetables or only peanut also will be good.
Do not cook more time after you mixed all the ingredients in the rice. The consistency should be loose not more thick.
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