- ½ cup moong lentils
- ½ cup kalijeera rice
- 1 tsp ghee
- ½ cup chopped tomatoes
- ¼ cup peas
- 2-3 chopped green chillies
- 10 15 cashew nuts
- 10 -15 raisins
- 15-20 peanuts
- ½ tsp shahi garam masala
- 2 tbsp. mustard oil/ vegetable oil
For seasoning or masala:
- 1 ½ tsp cumin powder
- 2 tsp grated ginger
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- Salt and sugar to taste
- ½ tsp cumin seeds
- 1 dry red chilli
- 4 cloves
- 4 green cardamoms
- 1 tiny bark of cinnamon sticks
2 small bay leaves or 1 big leaf
- Add moong lentils in a preheated pan, over medium to medium-high heat roast the few minutes, give it a stir every now and then, until lentil developing a good golden colour, but do not burn it.
- Wash roasted lentil and rice under cold water, soak into the water for at least 30 minutes and then drain excess water.
- In a large cooking pot or dutch oven heat oil over high heat, once oil is hot then reduce temperature low, add tempering and stir for few seconds to get flavour from whole spices.
- If you are using raw peanuts, then add now and fry them. Note: for crunchiness first fry the raw peanuts, remove from oil then add tempering.
- Add chopped tomatoes, green peas and cook for few minutes to soften the vegetables.
- Add salt and other spices; mix well with the help of a spatula.
- Add rice and dal, give a stir to mix well and over medium heat continue cooking for 5-6 minutes.
- Add rest ingredients one by one and cook further for 5-6 minutes or until everything well mixes and oil releasing from the mixture.
- Add 2 ½ cups of boiling water and over high heat brings it to boil, then reduce temperature medium to medium-low, cover with a lid and cook further few minutes until water has evaporated.
- Turn off the heat and give 10 -15 minutes standing time before serve.
Recipe by: Shyamali Sinha