Ingredients:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 2 dry red chilies
- 2 bay leaves
- 1/4 teaspoon asafoetida (hing)
- 2 green chilies
- 10-15 curry leaves
- 2 tablespoons garlic, chopped
- 7-8 whole black peppercorns
- 1/2 cup shallots
- 1/2 cup tomatoes, chopped
- 1 bowl toor dal and rice (soaked)
- 1 teaspoon turmeric powder
- Salt to taste
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon kashmiri red chili powder
- 1 tablespoon rasam powder
- 1/4 cup tamarind pulp
- 3-4 cups water
- 1 tablespoon ghee
Directions:
1. Heat oil in a pressure cooker over medium heat.
2. Add mustard seeds and let them splutter. Add dry red chilies, bay leaves, asafoetida, green chilies, curry leaves, garlic, and whole black peppercorns. Sauté for a minute until fragrant.
3. Add shallots and cook for a minute. Add chopped tomatoes and cook for another minute.
4. Add the soaked rice and dal, turmeric powder, salt, coriander powder, cumin powder, red chili powder, rasam powder, and tamarind pulp. Mix well.
5. Add 3 cups of water to the pressure cooker. Close the lid and cook on high heat until you hear three whistles. Turn off the heat and let the pressure release naturally.
6. Open the pressure cooker and add 1 tbsp of ghee. Mix well. Garnish with fresh coriander leaves and serve hot.
