Friday, March 26, 2010
Fastest cooking meal on my list, always a life-saver when I'm short of time yet need to prepare a hot, healthy meal for the family
RECIPE SERVES 3
In a cooker that can hold pans, you will need 2 pans.
In 1 pan, add 1 cup toovar dal + 1 chopped tomato + water enough to fill the pan to 3/4th level (you will need 1.5 litres of water in all to make this dal - so add some water to this pan & add the remaining water while cooking dal later)
In the 2nd pan, add 1 cup rice + 3 cups water + 2 teaspoon salt + 1 teaspoon ghee
Add some water to the bottom of the cooker, keep the cooker plate & place both the pans on it, close the cooker & cook to 4 whistles
Let the cooker completely cool down
TO MAKE YOGURT RICE
Remove rice pan from the cooker, add 1 cup dahi + 1/4 cup water, blend this well with the rice
TO MAKE SPICY TOOVAR DAL TO MIX IN THE RICE
SPICE SET 1 : SPICES FOR TADKA Oil for tadka, 1 teaspoon udad dal (split, white), 5 garlic cloves cut in small pieces, 1 teaspoon rai, 2 dry chillies, curry leaves, pinch of hing
SPICE SET 2 : SPICES TO ADD IN THE DAL AFTER TADKA IS DONE 1/8 teaspoon haldi, 1/2 tablespoon red chilli powder, 1 tablespoon dhaanajeeru, 3/4 tablespoon green chilli paste, 1/2 tablespoon ginger paste, 6-8 teaspoons salt (to taste), 1 tablespoon lemon juice
Fresh cut cilantro to garnish
Heat oil for vaghaar, add spices for tadka mentioned above in spice set 1. Once rai splutters, add the cooked dal. Add remaining water (that was set aside earlier)
Blend with a hand blender or valoni (the one that has a wooden handle & a wooden churner at the bottom)
Then add all the spices mentioned in spice set 2. Boil dal on medium high for 10 mins. Once it starts boiling, reduce flame to medium low, let it cook completely & spices blend well.
After about 10-15 mins, when you see oil floating on top of the dal, thats when its done.
Switch off the gas, add fresh cut cilantro. Serve hot with yogurt rice, salad & papad.
Prepare & enjoy !!!
Posted by falguni at 5:18 PM