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PrintRICE COOKED WITH RED GRAM
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Dry roast the coriander seeds, fenugreek seeds, coconut, and Bengal gram.
- Grind to powder and keep aside. Squeeze out the tamarind pulp and strain.
- Heat the ghee in a pan; fry all the vegetables, keeping the onions whole.
- Add the tamarind extract, the above powder, turmeric powder, and salt.
- For the tempering, heat the oil in a pan; add all the ingredients and saute till dark brown.
- Remove and add to the vegetable mixture. Add rice and red gram and water.
- Cook till the rice and gram are done. Remove and serve.
INGREDIENTS
- 400 grams Rice, soaked for 15 minutes
- 200 grams Red gram
- 2 teaspoon Coriander seeds
- ½ teaspoon Fenugreek seeds
- ¼ Coconut, grated
- 1 tablespoon Bengal gram
- 1 Tamarind, lemon-sized, soaked in water
- 100 grams Ghee
- 250 grams Tomatoes, chopped
- 2 Drumsticks cut into 2" pieces
- 2 Carrots cut into ½ " pieces
- 4 Eggplants cut into 1/2" pieces
- 10 French beans, cut into 1/2 pieces
- 4 Potatoes cut into 1/2" pieces
- 2 Green chillies
- 250 grams Onions, small
- ¼ teaspoon Turmeric powder
- Salt to taste
For the tempering:
- 1 tablespoon IDHAYAM sesame oil
- 10 Curry leaves
- 1 teaspoon Mustard seeds
- A pinch Asafoetida
- 6 Dry red chillies
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