Go Back

Print Recipe Pin Recipe
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup mix dals/lentils
  • 1 cup rice
  • 1 large onion finely chopped
  • 1 large potato diced
  • 3-4 cloves garlic
  • a pinch of asafoetida
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons red chilli powder
  • 2 teaspoons dhana-jeeru/coriander and cumin powder
  • 2 tablespoons oil/ghee
  • salt to taste

Method
 

  1. Wash and soak the rice.
  2. Wash and soak the dals.
  3. Soak both the grains for 15-20 minutes.
  4. In a pressure cooker, heat the oil/ghee, once it heats up, add mustard seeds and asafoetida.
  5. Add garlic and onions and saute until the onion turns pink.
  6. Add the turmeric. Cook for 15 seconds and add the potatoes.
  7. Mix well and fry the potatoes for 2-3 minutes.
  8. Add the red chilli powder, coriander- cumin powder, salt and cook for a minute.
  9. Now add soaked the rice and the mixed dals.
  10. Stir and mix everything well.
  11. Add enough water. I take knuckle deep water. Meaning the tip of the finger touches the grains and water is uphill the first finger mark/knuckle.
  12. Pressure cook on medium flame for 3 whistles.
  13. Turn off the flame, allow the pressure to release naturally.
  14. Serve hot with ghee and curd or kadhi.

Notes

I used a tablespoon of each dal I had in my pantry. The mix includes arhar dal, chana dal, urad dal, yellow moong dal, green moong dal, masoor dal, chora dal. You may use whichever dals you have with you and adjust the measures accordingly. The idea is to have equal measure of rice and dal mix.