Sunday, February 24, 2013



 1 cup rice

1 teaspoon mustard seeds

A pinch of asafoetida

6-8 curry leaves

1 tomato chopped

1 teaspoon split Bengal gram

1/2 cup finely chopped onion

3-5 green chilli cut into length wise

1 table spoon ginger garlic paste

2 table spoon oil

1/2 tea spoon jeera

1 teaspoon skinless split Black gram

salt to taste


 1.   Heat the oil in a pressure cooker, add the mustard seeds, when they begin to splutter, add the asafoetida, curry leaves, jeera, split bengal and black gram. Sauté till the split Bengal and black gram turn lightly browned. Add ginger garlic paste and fry for few seconds.
2.  Add onions and fry till golden brown and now add green chillies and tomato,  fry well. Now add 2 cups of water and salt to it  and mix well. When the water started to boil, add rice and close the cooker and cook it for 2-3 whistles.

3. serve hot with chutney