How to make it
7 steps. Take it one step at a time.
Wash the rice and toor dal together
Wash the rice and toor dal together until the water runs clear. Soak them for about 20 minutes.
20 minAdd the soaked rice, dal, mixed vegetables, turmeric powder, and 4 cups of water
In a pressure cooker, add the soaked rice, dal, mixed vegetables, turmeric powder, and 4 cups of water. Pressure cook for 4-5 whistles until very soft.
15 minSoak the tamarind
Soak the tamarind in warm water and extract the pulp. Set aside.
Heat 1 tbsp ghee
Heat 1 tbsp ghee in a pan. Add mustard seeds, and when they splutter, add the curry leaves and pearl onions. Sauté until the onions are translucent.
5 minAdd the tamarind extract, sambar powder, and salt
Add the tamarind extract, sambar powder, and salt. Let it simmer for 5 minutes until the raw smell of tamarind goes away.
5 minMash the cooked rice and dal slightly
Mash the cooked rice and dal slightly. Mix it into the tamarind-spice mixture. Add a little hot water if the mixture is too thick. Mix well and cook on low heat for 2 minutes.
2 minFinish by drizzling the remaining ghee
Finish by drizzling the remaining ghee over the rice. Serve hot with papad or potato fry.
A little kitchen wisdom
For the best flavor, use small pearl onions (shallots) and a generous drizzle of ghee before serving. The consistency should be slightly mushy, not dry.
