Shanthi's Cookbook

Toor dal - 1/2 cup

Rice - 1/2 cup

Tomatos - 1 medium

Grated Coconut - 1/2 cup

Tamarind juice - 2 tbsp

Vegetables - Drumstick / Mixed vegetables

Tumeric - 1/2 tsp

Sugar / jaggery - 1 tsp

Salt - According to taste

Fenugreek seeds - 1/4 tsp

Chana dal - 2 tsp

Coriander Seeds - 6 tsp

Red chillis - 3 or 4

Ghee / Butter - 1 tbsp

Urad Dal - 1 tsp

Mustard seeds - 1 tsp

Asafoetida powder - 1/2 tsp

Curry Leaves - about 6 to 8

Procedure:

1. Dry Roast Toor Dal and rice together in a pan for about 5 minutes on a Medium-low flame. Later Pressure cook them with some water ( toor dal - 1/2 cup, rice -1/2 cup , water- 2 cups). After 5 Whistles turn off and keep aside.

2. Masala Preperation - Dry Roast Fenugreek seeds alone. After they turn dark brown, take them out and keep them aside. In the same pan dry roast Chana dal, Coriander seeds and Red Chillis. Keep them aside.

3. Grind Grated Cocoonut and tomato together. Add some water if needed. Put this mixture aside.

4. Cook the vegetables till they are soft.

5. In a sauce pan heat some oil. Combine 3 and 4 steps along with Tamarind juice, Tumeric, sugar and salt. Add Step-2 to this mixture. Let them boil for 2 minutes.

6. Now add the toor dal and rice mixture to this and cook till it attains a semi solid consistency. Turn off the stove.

7. In a seperate pan - heat some ghee/butter. Get the tadka/ popu done and add it to Step 6. Garnish with coriander leaves.