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- 1/2 kg long grain rice
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200 gm ochre lentils (skinned)
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2 onions, finely sliced
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1 tsp ginger paste
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1 tsp garlic paste
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1 tsp turmeric powder
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1/2 tsp red chilli powder
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A few sprigs of fresh green coriander, mint leaves chopped
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2 green chillies slit
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1 tbsp oil
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2 tbsp ghee
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Salt to taste
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Grind:
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1/2 piece cinnamon
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4 cardamoms
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1/2 tsp caraway seeds
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1/2 tsp peppercorn
- Wash and soak ochre lentils for 20 minutes.
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Boil in just enough water with turmeric, till tender.
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Wash and soak rice for 20 minutes. Bring water to boil.
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Parboil rice with a little salt.
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Drain the rice and set aside. Heat the oil.
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Fry onions till golden brown.
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Remove half and set aside. Add ginger and garlic paste and fry till golden.
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Add turmeric and stir; add lentils and red chilli powder.
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Cook for three minutes. Take a heavy-bottomed pan and brush a little oil in it. Spread half the parboiled rice; spread the lentils over the rice.
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Sprinkle the ground spices.
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Spread half of the coriander, mint and green chillies. Cover with remaining rice.
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Sprinkle the fried onions, the rest of the coriander, mint leaves and green chillies and dot the rice with ghee.
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Cook for about 10 minutes.