| Prep Time | 5 Minutes |
| Cook Time | 15 - 20 Minutes |
| Servings | members |
Ingredients
- 1 Tbsp Mustard
- 1 Tbsp Urad Daal
- 1 Tbsp Gram daal
- 3 Pieces Chillies
- Curry Leaves As Needed
- 1 Pinch Asafoetida
- 2.5 Cups Rice
- 2 Tbsp Toor Daal
- 1 Tbsp Jeera
- 1 Small Cup Grated Coconut
- 2 Tbsp Cooking Oil
- 1 tsp Coconut Oil
- 5 Cup Water
- 1 Piece Red Chilly
Ingredients
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Instructions
- Cleanse the Rice in water and keep it aside. It should become dry.
- After an hour, Grind the Rice such a way that it is grinded coarsely.
- Mix Toor Daal and Jeera Grind it coarsely and mix with the Rice
- In a Pressure pan, Pour Cooking Oil,Heat the oil in low flame. Add mustard.Once it starts spluttering add urad daal, gram daal, Asafoetida, Chilly and curry leaves and Grated Coconut.
- Roast the mix in low flame for 30 secs to 1 minute.
- Pour Water in Pressure Pan make it boil for 10 minutes. Add the Coursed rice , add Coconut oil and mix well.
- Keep in low flame till you get 1 Whistle.
- Once the pressure is released, Mix well and serve hot!
Recipe Notes
- If you are planning to mix everything in Kadai by boiling the water and mixing the rice, you can keep inpressure cooker for 2-3 whistle else 1 whistle is enough if you follow the above procedure.
- Add Ginger and Grated Vegetables (Carrot, Beans, Potato) if you love it.
- Add Onion if you love the taste
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