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YIELDS

1 Serving

PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

Ingredients

Basics:
For Spice Powder:

Method

To make the Spice Powder:
1. Take a broad nonstick pan and combine all the ingredients for the spice powder.
2.Now, dry roast on a medium flame for a few minutes.
3.Finally, blend it all in a mixer and keep it aside after it is smooth.
How to proceed:
4.Take a bowl and add ¼ cup of water and tamarind.
5.Mix well and keep aside.
6.Take the roasted peanuts and sesame seeds and blend in a mixer until smooth.
7.Once done, keep it aside.
8.In a pressure cooker, heat some sunflower oil, and add the chana dal, red chilli whole, curry leaves, and mustard seeds.
9.Saute them on a medium flame for about a few seconds.
10.Once the mustard seeds start to crackle, you can add the rice, brinjal cubes, asafoetida, turmeric powder, premade spice powder, and salt.
11.Saute them on a medium flame for about 2 minutes.
12.Now you need 2 ¼ cups of warm water and the tamarind water mixture you kept aside.
13.Mix them well in the pressure cooker and cook for up to 2 whistles.
14.Let the steam escape and go ahead and open the lid.
15.Add the peanut and sesame powder along with the grated coconut to the rice.
16.Mix gently and preferably with a fork.
17.Once done, serve it hot.
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