This recipe is a good old recipe from Tamil Nadu. Mum & all her siblings as they have been brought up in Tamil Nadu prepare this often at home. My cousins tell me that Tamilians cook this for breakfast as well. It has both rice & tur/toor dal, similar to a North Indian Khichdi recipe, but this one is quite fragrant & colourful & peppery! I have been eating this since I was a kid. It is a very healthy and filling dish and I never thought this would end up being an all-time favorite among all my relatives from K’s side.
My father in law fell in love with this the first time he tried it, he has a copy of the recipe with him at all times 🙂 ,anytime he has to cook himself a meal.. this is what he ends up making.. ! 🙂 and he publicised it so well that every time my K’s cousins visit us they ask me to make this for them.
A perfect lunchbox recipe this one is. Perfect to carry as a meal for your train travel. Pair this spicy dish with a cold raita & you have a perfect home cooked meal ready. 🙂
Ingredients: Serves 4 Preparation time – 20 mins
Rice – 2 cups, washed and rinsed
Tur Dal – 1 cup, washed and rinsed
Tip: The rice:dal ratio is 2:1, so you can increase/decrease them accordingly to suit your need.
Water – 6 cups (same cup used to measure rice and dal) Tip: The water to Rice/dal ratio is 2:1
Oil – 7-8 tbsp
Cumin (Jeera) powder – 1.5 tbsp
Coriander powder – 1.5 tbsp
Whole Dried Red chillies – 4-5 (depends on how spicy the chillies are, use more if required),
cut them into 2, do not throw away the seeds that fall out when you cut them
Curry Leaves – 1 sprig
Onions – 2 large sized, diced
Tomatoes – 2 large sized, chopped
Garlic – 5-6 pod chopped finely
Turmeric powder – 1 tsp
Black Pepper corns – 1-2 tbsp crushed freshly, depending on your spice intake you can modify the quantity
Salt to taste
Coriander leaves – 4-5 sprigs finely chopped (This is optional)
Heat oil in the cooker. Make sure the flame of the stove is set to minimum.
Once the oil is hot add the chopped garlic, saute for a minute, make sure that the garlic doesn’t burn.
Now add the dried red chillies along with any of the seeds from them, saute them till the chillies change to a darker color. Do not burn the chillies.
Next add the curry leaves, saute them till you can get the aroma of the curry leaves.
Add diced onions with a pinch of salt and the mentioned powders (Turmeric, Coriander, Jeera), saute this till the onions start turning slightly brownish.
Immediately add the chopped tomatoes and saute them for less than a minute.
Next add the washed rice and dal to this. Mix it thoroughly.
Now add the water and add salt depending on your taste.
(Tip: You can add the amount of salt that dissolves in 6 cups of water before adding it to the cooker.)
Increase the flame to high. Now close the cooker with its lid and the weight. Wait for 3 to 4 whistles before switching the stove off.
Once the steam developed inside the cooker is released (Usually takes around 10 minutes), open and serve hot.
Garnishing: (This is optional)
Garnish with chopped Coriander leaves if you would like to.
You can add a spoon of of ghee to your serving to make it yummier.
Personal favourite side dishes:
We usually eat this along with Beetroot Raita and some Spicy Potato Crisps.
If you liked this recipe, you may also want to check out other rice recipe’s..
- Manga Saadam / Raw Mango Rice / Mamidikaya Annam (skinnychefdecuisine.wordpress.com)
- How to prepare Uggani(Puffed rice Upma). (tastyandhealthyrecipes.wordpress.com)
- Lemon Rice: (mysouthernflavours.wordpress.com)
- Eggplant (Brinjal) Curry (lavanskitchen.wordpress.com)