This is a rice lentil combo dish which forms a meal by itself.This healthy and tasty dish can be served with vegetables and/or crispies.A wholesome meal from Kongunad cuisine in Tamil Nadu. Read more about the cuisine and their history here.
This is one the dishes that I tasted after we came down to the new place when I started college. Our family friend had invited us for lunch and mom's friend served us this dish.
I made this dish after a long , long time and taste took me down to the day when we had that get- together.
So here is the dish...
Rice -1 cup
Toor dhal -1/2 cup
Tomato -2 chopped
Onion - 1 sliced
Garlic - 5 pods
Mustard - 1 teaspoon
Jeera / Saunf- 1 teaspoon
Gram dhal - 1 teaspoon
Split urad dal-1/2 teaspoon
Green/ Red chillies - 2 slit / broken
Curry leaves - a few
Turmeric powder - 1/2 teaspoon
Ghee -1 tablespoon
Oil - 1 teaspoon
Salt to taste
Wash rice and dhal and keep aside.Chop onion, garlic and tomato.
Heat oil in a pressure cooker and add mustard,jeera,gram dhal,split urad dal, chilies and fry till it splutters and the dhal turns brown.Add onion and saute for a minute. Put in the tomato and cook for a minute .
Add 4 cups of water [ of more if you want a gooey consistency. Basically the water is a little more that you normally add to cook rice alone. The rice water ratio i use is 1:3] .Add turmeric powder, chili powder and salt.
When the water starts to boil add the rice-lemtil mix and give it a stir. Pressure cook for 10 minutes till the rice is done.
Once the pressure releases , open the cooker and gently give it a stir. The dish is ready to be savored..
Serve hot/ warm drizzled with a little ghee
Labels: KLBRice, Kongunadu, Rendezvous with Rice, Vegan varieties