I hope you enjoy this recipe.. :)
Ingredients :
For the Tomato paste :
3 medium sized Tomatoes- chopped finely
1 medium sized onion - chopped finely
1 small cup of cashew nuts- halved
1/4th tsp - turmeric powder
1/2 tsp - sugar
1/2 tsp-jeera powder
1 tsp - kitchen king masala
3 tbsp - cooking oil
1 tsp -Mustard seeds
pinch of pepper pwd
1tsp- jeera
a small pinch of chopped ginger
Salt to taste
a few curry leaves
1 tsp - Red chilli Pwd ( this can be adjusted according to your required spice lvl )
For the Rice :
1 cup Sona masoori rice
1/2 cup - moong dal.
1 slit green chilli
1 tsp salt
water to cook the rice and dal ( 1 cup sona masoori rice requires 3 1/2 cups of water)
Method:
1. In a Kadhai, add the oil, when the oil is hot, add the mustard seeds, jeera and stir.
when the mustard seeds start popping, add the chopped onion, curry leaves ,ginger and a little pepper powder and stir it in.
2. In the meanwhile combine the rice and dal together ( wash , clean and drain both) add the salt, slit green chilli, water ( about 41/2 glasses) and pressure cook for 3 -4 whistles. Once done, take it off the gas and allow for it to rest for 5 - 10 , till the steam has settled and open the cooker and leave it aside without a lid, so that it is fluffy and not squashy.
3. When the onions are translucent and about to turn golden, add the kaju, fry it till its golder, add the tomatoes and the masala powders ( jeera, Kitchen king,red chilli, turmeric & sugar)
Stir well.
4. Stir it well, to mix all the ingredients and close it for about 10-15 minutes, so that the tomatoes cook well and are pulpy. you may add a little water ( 3-4 tsps) in case it gets dry.
5. Once its cooked ( the mixture must look like a chutney), add the cooked rice and dal.
6. Stir it in well, so that the rice gets mixed well with the tomato and kaju sauce.
7. Garnish with chopped coriander and serve with plain curd and chips.
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