An authentic Kongunadu Recipe. We often prepare this at our homes for lunch. The name only states it’s just cooked with the rice and the lentil with seasoning. We mix sesame oil a tsp or ghee a tsp with this rice before eating. One of my all time favorite recipes, not because it’s simple, it tastes really simple and good.
|Toor Dhal||1/4 cup|
|Red Chili||5 nos|
|Curry Leaves||1 strand|
|Asefoetida/ Hing||1 pinch|
|Water||2 1/2 cups|
Soak rice and dhal together for 30 min. Wash and keep it aside. Chop the onion, tomatoes and cut the red chilies.
In a pressure cooker, heat oil. When hot add mustard. When the mustard crackles, add curry leaves, asefoetida, red chili and chopped onion. Fry till onion turns golden brown. Add the tomato and cook till they are done. Add the rice, salt and water. Allow it cook for 3 whistles.
- Add a tsp of sesame oil before eating, it enhances the taste.
- Variations can be done by adding ground mixture of cumin, garlic- 2 nos,pepper- 3 nos,curry leaves while frying the onions. The Cumin must be skipped in the above ingredints mentioned if this is added, else it would be very much strong in cumin taste.