DHALLED RICE PUDDING

DHALLED RICE PUDDING

Required:

Rice: 1 Kilo
Toor dhal: 500 grams
Oil: 250 grams
Fenugreek: 4 teaspoons full
Coriander seeds: 4 teaspoonfuls
Mustard: 2 tea spoons full
Cadju: 50 grams
Coriander leaves: little
Curry masaalaa powder: 4 tea spoons full
Cloves: 10 numbers
Poppy seeds: 4 tea spoons full
Tamarind: 75 grams
Dried chilies: 20 numbers
Green chilies: 10 numbers
Coconut: Half
Asafetida:Tiny piece
Curry leaves: 1 hand full
Ghee; 25 grams
Salt: as preferred

Method:

Shallow fry: Chilies, fenugreek, coriander in oil
Scrape the coconut and shallow fry to become gold in color.
Powder all these.

Boil toor dhal in 1 lire of water, add turmeric powder also.
When cooked add six liters of water and add rice also.
When both are fully cooked and ready, add diluted tamarind in water and also salt.
Add shallow fried mustard, dried chilies to the already prepared rice.
Shallow fry cadju in ghee and add.
Now add Masaalaa powder, asafetida powder, coriander leaves and curry leaves
Mix them all well.
Let it cool down before serving.

Almost all these items will be available from Sri Lankan and Indian grocery shops.