Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
For The Masala
2 tsp coconut oil or any other refined oil
6 whole dry Kashmiri red chillies , broken into pieces
2 tsp coriander (dhania) seeds
1 tbsp chana dal (split Bengal gram)
1 tsp urad dal (split black lentils)
1/4 tsp fenugreek (methi) leaves seeds
1/2 tsp asafoetida (hing)
2 tbsp grated dry coconut (kopra)
3/4 cup tomato pulp
1/2 tsp turmeric powder (haldi)
salt to taste
1 tbsp coconut oil or any other refined oil
2 tsp ghee
1 tsp mustard seeds ( rai / sarson)
3 tbsp peanuts
6 to 7 curry leaves (kadi patta)
2 tsp finely chopped green chillies
1/2 cup chopped onions
2 1/2 cups cooked rice (chawal)
For the masala
Heat the oil in a small pan, add all the ingredients and sauté on a medium flame for 4 to 5 minutes or till the flavour releases, while stirring continuously. Keep aside.
When cool, blend in a mixer to a fine powder. Keep aside.
How to proceed
Combine the tomato pulp, turmeric powder and salt, mix well and simmer for 5 to 7 minutes or till the mixture thickens, while stirring continuously.
Add the prepared masala, mix well and simmer for a minute. Keep aside.
Heat the oil and ghee in a kadhai and add the mustard seeds.
When the seeds crackle, add the peanuts and curry leaves and sauté on a slow flame till the peanuts turn light brown in colour while stirring continuously.
Add the green chillies and onions, mix well and sauté on a medium flame for 4 to 5 minutes, while stirring continuously.
Add the cooked tomato pulp, rice and salt if required, mix gently and cook on a slow flame for another 2 minutes. Serve hot.