(Dry roast urad dhal, Bengal gram dhal, white sesame seeds, and coriander seeds to a golden color.)
Soaking:
Soak ½ cup of raw rice and ½ tablespoon of toor dhal in water for 2 hours.
Preparation:
After soaking, drain the rice and dhal.
In a blender, add the drained rice and dhal along with 2 red chillies, ¼ cup of grated coconut, ½ teaspoon of tamarind paste, ½ cup of water, a pinch of turmeric powder, ½ teaspoon of cumin seeds, ½ teaspoon of roasted white sesame seeds, ½ tablespoon of roasted Bengal gram dhal, ½ tablespoon of roasted urad dhal, ½ teaspoon of roasted whole coriander seeds, salt to taste, and ½ teaspoon of grated jaggery.
Blend to a thick paste.
Mixing:
Transfer the blended mixture to a bowl.
Steaming:
Grease a bowl with oil. Pour the mixture into the greased bowl.
Pressure cook for 4 whistles. Once done, let it cool, then open the cooker and take out the bowl. Allow it to cool completely.
Once cool, crumble the mixture and cover it to keep it aside.
Final Cooking:
Heat a pan and add 1 tablespoon of oil for seasoning.
Add ½ teaspoon of mustard seeds and let them splutter.
Add ½ teaspoon of urad dhal and a pinch of asafoetida powder, and sauté until the urad dhal turns golden.
Add the crumbled mixture to the pan and keep on low flame for about 5 minutes, stirring well.
Garnishing:
Garnish with finely chopped green coriander leaves, a sprinkle of grated carrot, grated coconut, and boiled green peas.
Serving:
Serve hot with thick curds.
