BANGALORE RICE

INGREDIENTS

  • Rice 300 gm
  • Oil ¼ cup
  • Dry red chilies 3 – 4
  • Coriander seeds (crushed) 1 tbsp
  • Desiccated coconut2 tbsp
  • Gram lentils (soaked) 50 gm
  • White lentils (soaked ) 50 gm
  • Pigeon peas (soaked) 50 gm
  • Brinjal 1
  • Peas boiled 1 cup
  • Turmeric 1 tsp
  • Butter 2 tbsp
  • Curry leaves few
  • Salt to taste
  • Tamarind paste 2 tbsp

COOKING DIRECTIONS

Heat 2 tbsp oil in a pan, add 3 – 4 dry red chilies cut into halves, 1 tbsp crushed coriander seeds, 2 tbsp desiccated coconut, 50 gm soaked gram lentils and 50 gm soaked white lentil. Fry very well. Now grind this mixture finely and keep aside.

In a pan put together 50 gm soaked pigeon peas, 1 ½ glass of water and 1 – 2 tbsp oil. Cover and cook for 15 – 20 minutes.

Then add 300 gm soaked rice, 1 brinjal cut into cubes, 1 cup boiled peas, 1 tsp turmeric, salt to taste, few curry leaves, 2 tbsp tamarind paste, 2 tbsp butter and ground lentils mixture.

Mix well, cover and cook on low flame till rice comes on top.
Again mix it very gently, cover and simmer on very low flame for 6 – 8 minutes.Now dish it out, serve hot.

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