Green Moong Dal Gravy

Ingredients

For Grinding:

• Onion - 2 nos
• Ginger - 1 inch pc
• Garlic - 5 cloves
• Green chillies - 2 nos
• Cashew - 6 nos
• Cinnamon - 1 small stick
• Cloves - 3 nos
• Fennel seeds - 1/2 tsp

Others

• Green moong dal - 1 cup
• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Turmeric powder - 1 tsp
• Garam masala powder - 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1 tsp
• Red Chillies - 2 nos
• Tomatoes - 2, cut in to cubes
• Coriander powder - 1 tblspn
• Cumin powder - 1 tsp
•  Red chilli powder - 1 tsp (Or according to your taste)
• Salt - to taste
• Coriander leaves to garnish

Method

• Pressure cook the moong dal for 6 or 7 whistles, until soft.
• Grind all the ingredients under "For Grinding" heading to a smooth paste, adding water if required.
• In a pressure cooker , heat some oil, crackle mustard seeds. Add cumin seeds, urad dal and red chillies. 
• Add in the prepared paste ( Step -2), salt, turmeric powder and fry until it is brown .Make sure to cook it really well. So that you dont get the raw flavor of the spices in there.
• Add the tomatoes and cook till it is mushy. Now add the cooked moong dal, chilli powder, coriander powder, cumin powder and garam masala. Add water and adjust the conistancy. Check for salt.
• Close the pressure cooker lid and allow it to cook for 1 whistle.
• Your moong dal gravy is now ready. Garnish it with coriander leaves.

Serve this protein rich gravy along with Roti, Rice, Appam, Idiyappam or Puttu.

Puttu flour @ home

Ingredients For the Puttu Flour

• Raw Rice / Pachari - 2 cups (Or as required)
• Water - To soak the rice

Method

• Wash the rice and soak it in water, minimum for 4 hours. 
• Wash the rice again and drain the water completely. Spread it on a cloth and allow it to dry for about 30 minutes.
• When the rice is still little wet, add it to a blender and make it to a slightly coarse powder. 
• Fry this powder in a medium heat until it reaches a sandy consistency. It will take 10 - 15 minutes, depending on the quantity of your flour. 
• Now your puttu flour is ready. Store it in an air tight container and use when required.

I stay in a place where ready puttu flour is not available in the market. So I usually prepare this at home and store it. I dont have a puttu steamer. So I make it using my idly steamer. It tastes equally good.

How to Proceed?

• Take the flour in a bowl. Add salt (I added sugar also. Its completely optional). Add water, lilltle by little and mix well with your finger tips, breaking the lumps. 
• Take a handful of this flour and press between your fists. It should hold its shape. When you try to press it a little harder, it should become like a crumble. Not too dry and not too wet. Also, make sure there should not be any lumps. 
• Keep it aside for 20 minutes. 
• Start layering the idli mold by adding grated coconut in the bottom, then the puttu flour and again the grated coconut.
• Repeat the same for the entire mixture. 
• Stake them in a steamer and steam for about 15 to 20 minutes. You will get a nice aroma when it is done.
• Remove from heat and scoop out the  steamed puttus and serve. 
• Serve it with sugar and banana or kerala kadala curry or green moong dal gravy.

    

 And it turned out to be....

We had this with Green Moong Dal Gravy.

Please do try my recipe and give your valuable feedback.

Cabbage Manchurian

Ingredients

For koftas:

•  Shredded cabbage - 1 cup
• All purpose flour - 2 tblspn
• Corn flour - 1 tblspn
• Salt - 1 tsp
• Pepper - 1 tsp
• Onions , finely chopped - 1 tblspn

For Sauce:

•  Onions - 1, finely chopped
• Oil - 3 tsp
• Tomato - 1/2 finely chopped
• Ginger - 1 tsp , minced
• Garlic - 1 tsp , minced
• Green chillies - 2, finely chopped
• Soya sauce - 2 tsp
• Tomato sauce - 1 tblspn
• Chilli sauce - 2 tsp
• Coriander powder - 1 tsp
• Garam masala - 1/2 tsp
• Chilli powder - 1 tsp (Optional)
• Coriander leaves , to garnish
• Salt , to taste
• Lemon juice - 2 tsp

Method

For Koftas:

• Take the shredded cabbage in a bowl. Add salt, pepper and onions to it and mix well. 
• In another bowl, combine all purpose flour and corn flour. Add little water in to it and make a batter. The batter should neither be too thick nor too thin.
• Pour this mixture into the cabbage mixture and mix well until everything is combined.
• Divide the mixture into 5 or 6 portions, and deep fry them in the oil. 
• Drain the excess oil and keep the koftas aside.

For the Sauce:

• In a pan, heat some oil and fry ginger and garlic until it becomes slightly crispy. It will take just less than a minute. Now in the onions and green chillies. Add salt. Dont fry the onions too well. The crunchiness should be maintained. Add the tomatoes and cook for a minute. Bring down the flame to simmer.
• In a small bowl, combine soya sauce , chilli sauce, tomato sauce, garam masala, chilli powder and coriander powder and 2 tsp of water. Mix them well and add it to the onion tomato mixture in the pan. switch off the flame after 2 minutes.
• Check for salt and adjust accordingly.
• Your Sauce is now ready

How to Proceed:

• When you are ready to serve, drop the koftas into the sauce and mix well. Switch on the heat and cook for 1 minute until everything is combined. Transfer it to the serving dish.
• Garnish it with coriander leaves and serve it immediately. These can be served along with rotis, naan, fried rice etc. You can also use spring onions to garnish the dish.

Tomato Salan

Ingredients

For Grinding:

• Coconut - 1 tblspn
• Peanut - 1 tblspn
• Sesame seeds - 1 tblspn

Other Ingredients

• Oil - 3 tspn
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1 tsp
• Fenugreek seeds - 1/2 tsp
• Red chillies - 2 nos
• Curry leaves - 1 spring
• Sliced onions - 1 no
• Ginger garlic paste - 1 tblspn
• Tamarind - 1 lemon size
• Jaggery - 1 tblspn (or as per taste)
• Chilli powder - 3 tsp
• Coriander powder - 1 tblspn
• Cumin powder - 1 tsp
• Mint leaves - 3 medium sized leaves
• Coriander leaves - few
• Salt - to taste
• Small size tomatoes / cherry tomatoes - 200 gms - 250 gms
• Coriander leaves  - to garnish

 Method

• Dry roast Peanut, coconut and sesame seeds for 3 minutes / until it is roasted. When it is cooled down, blend all together with litlle water, in to a smooth paste
• In a pan, add some oil. When it is hot crackle mustard seeds, cumin seeds, urad dal, fenugreek seeds, dry red chillies and curry leaves.
• Add onions and fry till golden brown. Add salt. Now add the ginger garlic paste and saute until raw flavor of ginger garlic paste is gone. The onions should be slightly crispy. So make sure u slice them length wise, very thin.
• Now add the prepared coconut paste (step 1), and 1 cup of water. Close the lid and let it cook for 30 minutes in a slow flame. Adjust the water accordingly.
• After 30 minutes, you can see the oil floating on top, that is when you know that your gravy is cooked perfectly. Add tamarind extract, jaggery, mint leaves and coriander leaves. Allow it to cook for another 5 mins. Check for salt and add at this stage.
• Meanwhile,work on your tomatoes. Cut both the ends of your tomatoes (top and bottom), squeeze the tomato juice a little bit in to the gravy and add the tomatoes also in to the gravy. This will make the tomatoes more tastier. Do this for all the tomatoes.
• Cover the lid and let it cook in slow flame for 5 minutes. Switch off the flame. Transfer it in to a serving dish after 10 minutes. Garnish with coriander leaves.

Serve hot with Pulao. It will taste heavenly with mild flavored pulao, jeera rice or ghee rice.

Do try this recipe and give me your feedback.

Onion tomato gravy

Ingredients

To Grind:

• Coriander seeds - 1 tblspn
• Fennel seeds - 1 tsp
• Red chillies - 4 nos
• Cinnamon - 1 inch stick
• Cloves - 2 nos
• Onion - 1 no , sliced
• Coconut - 1/2 cup, grated

Other Ingredients:

• Onion - 2 nos , thinly sliced
• Tomatoes - 4 nos , sliced length wise
• Tamarind extract - Extract from 1 lemon size tamarind
• Jaggery - 1 tblspn
• Salt , to taste
• Coriander leaves to garnish

Method

For paste:

• Dry roast Red chillies, Coriander seeds , Cinnamon, fennel seeds, cloves and red chillies. Keep it aside.
• In a pan, heat few drops of oil and fry onions. Fry them until golden brown. Switch off the flame and add the grated coconut
• When the mixture is cool grind everything together (step 1 and step 2).

How to Proceed?

• Fry the remaining onions in some oil until onions are nicely cooked. Now add the tomatoes and stir continuously. Tomatoes and onions should become mushy. Add tamarind extract and jaggery.
• Add the prepared coconut paste. Close the lid and cook it for 5 minutes or until it is dry.
• Your tomato curry is now ready. Garnish with coriander leaves and serve with dosa / roti.

This is a spicy, sweet and  tangy gravy.

Channa masala

Ingredients

To Grind:

• Coconut - 2 tblspn
• Boiled channa - 2 tblspn
• Fennel seeds - 1 tsp
• Cashews - 5 nos

Other ingredients:

• Channa - 1 cup (Soaked over night and pressure cooked)
• Oil - 2 tsp
• Bay leaf - 1
• Cinnamon - 1 stick
• Cloves- 2 nos
• Cardamom - 2 nos
• Pepper corns - 1 tsp
• Cumin seeds - 1/2 tsp
• Star anise - 1
• Asafoetida - a pinch
• Ginger garlic paste - 1 tblspn
• Onions - 2 finely chopped
• Tomato - 1, finely chopped
• Green chillies - 2 (or according to your taste)
• Salt- to taste
• Sugar - 1 tsp (Optional)
• Coriander powder - 3 tsp
• Cumin powder- 1 tsp
• Garam masala powder - 1 tsp
• Chilli powder - 1 tsp
• Lemon juice - 2 tsp
• Coriander leaves - to garnish

Method

• Soak channa overnight or for 6 hours and pressure cook it for 6 whistles. 
• Combine chilli powder, coriander powder, cumin powder and garam masala. Add some water in to it, mix well and let it rest for half an hour.
• For the coconut paste, grind everything given under "To Grind" heading to a smooth paste. Keep it aside.
• Heat some oil in a pan and add Bay leaf, cinnamon, cardamom, cloves, peppercorns, star anise, cumin seeds, asafoetida, green chillies slit length wise and ginger garlic paste. Fry for few seconds.
• Add the onions and saute until it is perfectly cooked. Next comes in the tomatoes. Tomatoes should be cooked until mushy. Add salt and sugar.
• Add the masalas (in step 2), along with the water. Pour 1 cup water. Add boiled channa. Close the lid and let it cook for 5 minutes.
• Add the coconut paste and some water (If required). Check the taste and adjust accordingly. Give it a good mix and switch off the flame in 1 minute. After adding coconut, do not let it cook longer.
• Squeeze in some lime juice. Your channa masala is now ready. You can transfer it to the serving dish garnished with coriander leaves. Serve along with Roti, naan or bhatura.

Kadai Paneer

Ingredients

For the basic kadai gravy:

• Coriander seeds - 1 tblspn
• Kashmiri dry red chillies -  5 or 6 nos
• Green chillies - 2 nos
• Tomatoes - 5 nos, finely chopped
• Garlic cloves - 2 tblspn, finely chopped
• Oil - 2 tsp
• Dry fenugreek leaves - 2 tsp
• Garam masala - 1 tsp
• Salt - to taste

Other ingredients:

• Paneer - 1 cup , cubed
• oil - 2 tsp
• Butter - 1 tsp
• Capsicum - 1 no
• Green peas frozen - 1 tblspn (Optional)
• Onion - 1 cup, finely chopped
• Ginger - 1 tsp finely chopped 
• Sugar - 1 tsp (Optional)
• Coriander leaves - to garnish
• Cream / Milk - 1 tblspn
• Salt - to taste

Method

For the basic kadai gravy:

• In a pan, dry roast coriander seeds and kashmiri dry red chillies. When it cools down, make it into a fine powder. Keep it aside
• In another pan, heat some oil and add finely chopped garlic and the prepared powder in step 1. Fry them for a minute.
• Add in the tomatoes, salt and green chillies. Keep stirring until the tomatoes are nicely cooked. It is very important to cook the tomatoes completely, as the raw flavor might spoil your dish. So cook till tomatoes are mushy.
• Add dried fenugreek leaves and garam masala. Switch off the flame after a minute. With a potato masher or back of your spoon, mash the gravy well. Your basic kadai gravy is now ready.

How to Proceed?:

• Heat oil in a pan and saute the chopped onions and ginger. Add salt and sugar in order to make it cook faster. Cook the onions till it is brown. If the onions are cooked well, your gravy will have a smooth and silky texture.
• Now add the prepared kadai gravy, frozen green peas and capsicum and cook it for 3 minutes.
• Meanwhile, in another pan, heat some butter and fry the paneer until it is slightly brown. You can even deep fry the paneer. 
• Add the fried paneer to the gravy and mix well. Check for salt and adjust it. Add the cream / milk and cook it for 1 minute. 
• Transfer the kadai paneer gravy in to your serving dish. Garnish with coriander leaves. You can serve this with Roti, Naan, Jeera rice, etc

Notes

• You can use the basic kadai gravy in any kind of curries. 
• It can be prepared immediately or even before few days. 
• Make sure to pack it well using the zip lock bag / air tight containers and freeze it, if you are not using it immediately.
•  It can be stored in a freezer for about a week.

Beetroot Peas Pulao

Ingredients

• Basmati Rice- 1 cup
• Water - 1 cup
• Ghee- 2 tblspn
• Cinnamon- 1 inch stick
• Cardamom - 2 nos
• Cloves - 2 nos
• Star anise - 1 no
• Peppercorns- 1 tsp
• Bay leaf - 1
• Fennel seeds - 1 tsp
• Cumin seeds - 1 tsp
• Ginger - garlic paste - 1 tblsn
• Onions - 1 sliced
• Tomato - 1 chopped
• Mint leaves - 1/4 cup
• Coriander leaves - 1/2 cup
• Green chillies - 2 nos, Slit length wise
• Beetroot - 1 no , chopped
• Green peas (Frozen / canned) - 1/2 cup
• Coconut paste - 2 tblspn (Optional)
• Coriander powder - 2 tsp
• Chilli powder - 1 tsp
• Garam masala powder - 1 tsp
• Coriander leaves to garnish

Method

• Soak basmati rice in some water for 20 minutes. Do not soak it for long time as it will turn mushy when it is cooked.
•  Heat some ghee in a pressure cooker and add bay leaves, cinnamon, star anise, cardamom, cloves, peppercorns, fennel seeds and cumin seeds. Cook for 1 minute, until you get a nice aroma from the spices.Add ginger garlic paste and slit green chillies.
• Add sliced onions and cook for 2 minutes. Now add the tomatoes, beetroot and frozen peas and mix well. Cook it for 3 minutes.
• Add coriander powder, chilli powder, garam masala powder, mint leaves and coriander leaves. Now add the coconut paste and mix well until everything is combined.
• Pour 1 cup of water in to the pressure cooker and check for the taste and adjust accordingly.
• Close the pressure cooker lid and allow it to cook for 1 whistle. When the pressure is released, transfer it to the serving bowl and serve garnished with coriander leaves. You can have this with any raitha.

Dal Dhokli

 

Ingredients

To Pressure cook

• Toor dal - 1 cup
• Peanut - 1 tblspn
•  Fenugreek seeds - 1/2 tsp
• Water

For Dhokli

• Whole wheat flour - 1 cup
• Chick pea flour - 1 tblspn
• Ajwain- 1 tsp
• Turmeric- 1 tsp
• Water - in order to knead the dough
• Salt- 1/ 2 tsp
• Oil- 1 tsp

Other ingredients

• Oil / ghee- 1 tblspn
• Cinnamon - 1 inch stick
• Cardamom - 1 no
• Cloves- 2 nos
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Fenugreek seeds - 1/2 tsp
• Ajwain - 1 tsp
• Dry red chilli - 2 nos
• Turmeric powder - 1 tsp
• Asafoetida - 1 tsp
• Ginger paste - 2 tsp
• Green chillies chopped - 2 nos (or as per your taste)
• Green peas (Frozen) - 3 tblspn
• Tomato - 1 no, chopped
• Water - 5 cups
• Red chilli powder- 1 tsp
• Cumin powder- 1 tsp
• Coriander powder- 2 tsp
• Garam masala powder- 1 tsp
• Tamarind pulp - 1 tblspn
• Jaggery - 1 tblspn (You can increase / decrease it according to your taste)
• Salt - to taste
• Lemon - 1/2
• Coriander leaves - to garnish
• Finely chopped onion - to garnish (Optional)
• Ghee/ oil - (to sprinkle at the time of serving, Optional)

Method

•  Pressure cook all the ingredients given in "To Pressure Cook" heading, for 6 whistles. Your dal should be cooked very well.
• For making the dough, Add whole wheat flour, chikpea flour, turmeric, ajwain, salt and oil. Mix well until everything is incorporated. Now, add water accordingly and make it in to a stiff dough. Knead again for 2 minutes,drizzle some oil on top of the dough, cover it and rest it for approximately 20 minutes.
• In a pan, add oil/ ghee. When it is hot, add Cinnamon, cardamom, cloves, cumin seeds, mustard seeds, fenugreek seeds, ajwain, red chillies, turmeric powder, asafoetida, ginger paste, green chillies, green peas and tomato. Add them in the order mentioned. Cook them for 1 minute.
• Now add the cooked dal, 5 cups of water, red chilli powder, turmeric powder, coriander powder, cumin powder and garam masala powder, tamarind pulp and jaggery. Jaggery can be replaced with the brown sugar/ white sugar. Check the taste at this point and adjust your spices accordingly. Keep the flame in medim and bring this to a boiling stage.
• Meanwhile, divide the dough in to 3 equal portions. Grease the rolling pin with some oil. Do not use flour while rolling, instead use oil if necessary. Roll each dough in to thin discs. Using a sharp knife// pizza cutter, cut the dough into small diamonds, approximately 1 inch size. 
• Drop each piece carefully into the boiling dal. Do the same for rest of the dough as quick as possible.
• Mix it well. Cover the lid and let in cook in medium flame for about 30 minutes. Dhokli should not be raw / doughy. It should be cooked perfectly. 
• When it is cooked, switch off the flame and squeeze in the lime juice. 
• When you are ready to serve, sprinkle some coriander leaves and ghee on top. Serve hot.

Notes

• This is a kind of dumpling. So the consistency of the dhokli is a bit doughy. 

Vegetable Kuruma

Ingredients

To Grind:

• Cashewnut - 1 tblspn
• Almonds- 1 tblspn
• Poppy seeds - 2 tsp
• coconut - 2 tblspn
• Fried onions- 1/2 cup (optional) 
• Green chillies - 2

Other ingredients

• Bay leaf - 1 no
• Cinnamon - 1 inch stick
• Cardamom - 1 no
• Cloves - 2 nos
• Peppercorns - 1 tsp
• Onions Sliced - 1 big size
• Ginger- garlic paste - 1 tblspn
• Tomato - 1 no
• Coriander powder -  2 tsp
• Chilli powder- 1 tsp
• Cumin powder- 1 tsp
• Garam masala - 1 tsp
• Sugar- 1 tsp (Optional)
• Mixed vegetables - 1 cup (Carrot, green peas, beans, potato, cauliflower, etc)
• Salt to taste
• Coriander leaves to garnish

Method

• Boil cashew, almonds and poppy seeds in some water. Boil it for 10 minutes. When it cools down, add these in to the blender along with the other items in "To Grind" heading.
• In a pressure cooker add oil. When it is hot add the whole garam masala (Cinnamon, Cardamom, cloves, bay leaf and peppercorns). When it releases out its aroma, add ginger garlic paste. Fry them for a minute.
• Add onions and saute them until it becomes transparent. Add salt to the onions to make it cook faster. Now add tomatoes and cook till tomatoes become mushy. Keep stiring it.
• Add all the vegetables, ground paste (step1), coriander powder, cumin powder, chilli powder and garam masala. Add more salt, if needed and sugar.
• Check for the consistency and add water accordingly.
• Close the pressure cooker and cook it for 2 whistles.
• Once the pressure is released, open the lid and transfer it to the serving bowl garnished with coriander leaves.

Notes

• All the vegetables must have the same size inorder to get even cooking. If you have cut your vegetables in bigger size, let it pressure cook for 3 or 4 whistles.

Appam

Ingredients

• Raw Rice - 1 cup
• Urad dal- 1 tblspn
• Fenugreek seeds - 1/2 tblspn
• Boiled rice- 2 tblspn
• yeast- 1 tsp
• Grated Coconut - 1/2 cup
• Salt to taste
• Sugar - 1 tblspn

Method

• Wash raw rice, urad dal and fenugreek seeds and soak them in water for 4 hours.
• In a bowl, combine sugar and grated coconut. Mix them well and add it in to the blender along with soaked rice, urad dal and fenugreek seeds. Make it into a fine batter. The batter should not be too thick/thin. It should be like dosa batter.
• In a small bowl, take some luke warm water. Add yeast and mix well. Let it rest for 2 minutes.
• Pour the yeast mixture into the batter and mix really well.
• Keep the batter in a warm place, allowing it to ferment for 6 hours. Make sure that the batter is half filled, because, yeast makes the batter to increase in volume.
• Now your batter might have fermented. Add salt. Mix it well.
• Your appam batter is ready now.
• Use your appam pan to make lovely appams.

Notes

• Yeast helps your batter to multiply in volume. If you don't desire to use yeast, u can use some coconut water instead. Coconut water will act as raising agent to some extent. But you cannot expect your appam to be as soft as when you use yeast.
• Make sure to keep your batter in a warm place for it to ferment. Your batter might not have doubled in size, even after 8 hours if the temperature is cold.

Enjoy your appam with any coconut based curry

Vegetable biriyani

Ingredients

For paste: 

• Cinnamon- 1 inch stick
• Cardamon- 2
• Cloves- 2
• Peppercorns - 1 tsp
• Star anise - 1
• Ginger - 1 small piece
• Garlic - 3 cloves
• Tomato - 1
• Fennel seeds - 1 tsp
• Cumin seeds- 1 tsp
• Coriander leaves - 1/2 cup
• Mint leaves- 1/4 cup
• Green chillies - 2 (As per your taste)
• Fresh coconut- 2 tblspn (Optional)

Other Ingredients

• Basmati rice - 1 cup
• Water - 1 cup
• Mixed vegetables - 1 cup (Carrot, beans, potato, cauliflower, capsicum, etc)
• Bay leaf - 1
• Ghee- 1 tblspn
• Coriander powder - 1 tsp
• Turmeric powder - 1 tsp
• Curd- 2 tsp
• Garam masala powder- 1 tsp
• Fried onions - to garnish
• Coriander leaves- to garnish
• Salt - as per taste

Method

• Wash and soak basmati rice in some water for approximately 20 minutes. Do not soak it longer time as the rice will turn very mushy after cooking
• For the paste, Dry roast cinnamon, cardamom, cloves, star anise and peppercorns until you get a nice aroma. Make sure not to burn it. Keep the flame in medium.
• Grind it along with the other ingredients under the "For paste" heading. Keep it aside
• In a pressure cooker, pour the ghee. When it is hot, add bay leaf and sliced onions. 
• Once the onion is slightly cooked, add the paste (Step - 2). Fry it for 2 minutes or until the raw smell of the spices disappear.
• Add all the veggies and mix well. Add salt, turmeric powder, Coriander powder and garam masala
• Drain out water from the rice and add it to the pressure cooker. Give it a good mix. Make sure not to mix it vigorously as doing so might break your rice.Fry it for a minute. Pour in the curd and water.
• Check for salt at this stage and adjust it.
• Close the pressure cooker and cook it just for 1 whistle. Do not over cook.
• Once the pressure is released, open the lid and garnish with coriander leaves and fried onions.
• Your vegetable biriyani is now ready. You can serve it with any raitha.

Notes

• If you are using dry green peas, soak it over night or for 6 hours in water, Pressure cook it and then add it to biriyani,
• Do not over mix the biriyani when it is hot, as it will spoil the consistency. Just fluff it with a fork.
• Adding coconut is completely optional. It will give a nice sweet taste if you add.
• Fried onions is also not a must. If you like the taste, you can add it.
• You can skip the turmeric powder if you dont like yellow colour biriyani.

Simple mixed dal rice

Ingredients

• Mixed lentils (masoor dal, channa dal, yellow and green moong dal, channa dal) - 1 cup all together
• Rice - 1 1/2 cups
• Water - 7 cups
• Green chillies - 2
• Garlic - 5 cloves
• Curry leaves - 1 string
• mustard seeds - 1 tsp
• Urad dal- 1 tsp
• Red chillies - 2
• Fenugreek seeds -  1/2 tsp
• Turmeric powder- 1 tsp
• Onion chopped - 1 no
• Tomato chopped - 1 no
• Salt - as per taste
• tamarind - 1 lemon size
• jaggery - 1 tsp (optional)
• Coriander leaves

Method

• Soak all the lentils together in some water for about 30 minutes.
• Soak tamarind in hot water and take the pulp. Keep it ready
• In a pressure cooker, heat some oil. Add mustard seeds. When they splutter, add urad dal, fenugreek seeds, red chillies and curry leaves. 
• Throw in the onions to the pressure cooker and add salt. Salt helps the onion to release out its water and cook faster. Once the onions are slightly transparent, add the tomato. Keep mixing it until tomato becomes mushy. Now add turmeric powder.
• Drain out the water from the soaked lentils and add it in to the pressure cooker along with rice. Mix thoroughly until everything is incorporated. 
• Add add water, tamarind pulp and jaggery. 
• In this stage, you can adjust your salt, spice and sweetness
• Once everything is perfect, close the lid of your pressure cooker and cook it for 6 whistles.
• Open the pressure cooker when the pressure is released completely. Garnish with coriander leaves. Serve hot with any raitha or chips.

Tips:

1. Green moong dal will take longer time to cook than the other lentils. So, if you prefer to cook it really well, pressure cook it separately and add it to the rice. 
2. The quantity of water depends on 2 factors. 1) The quality of your rice. 2) How mushy you want the rice to be. So add water accordingly
3. This tastes the best when it is served hot.
4. I have not added any spices like garamasala, coriander powder, chilli powder, etc. But if you like these flavors in your rice, you can add it.