1. 1 cup is 250gms
  2. 1 cup white rice
  3. 1 cup toor dal (yellow)
  4. 2 tablespoons cumin seeds
  5. 2 tablespoons black peppercorns
  6. as needed Salt
  7. 5 Dry red chillies
  8. 2 teaspoons black mustard
  9. 1 sprig curry leaves
  10. 1/4 teaspoon hing/asafoetida
  11. 1 tablespoon chana dal
  12. 1 tablespoon white urad dal
  13. Oil
  14. 2 tablespoons coconut oil
  15. 2 tablespoons sesame oil
  16. 2 tablespoons sunflower oil


  1. Measure 1 cup rice and 1 cup toor dal. Grind it coarsely. To ensure additional fragrance in the recipe, you can also dry roast the rice and dal in low flame and grind it.

  2. In the mix, throw in 3 red chillies, 1/2 sprig curry leaves, cumin seeds, black peppercorns and grind them all just for 10 seconds.

  3. Now in a heavy bottom pan; preferably steel, add in all the oils in the said quantity. Throw in mustard seeds, chana dal, urad dal, 1/2 sprig curry leaves, asafoetida, 2 red chillies. Sauté them in low flame till they turn fragrant.

  4. Then, add in 4 cups of water – preferably hot to speed up the cooking. Cover it and let the water reach a roller boil. Once it does, lower your flame to minimum; add in the salt as preferred and gently mix in the powder to the water. Make sure to stay careful as a few drops of water may splash around.

  5. Once the powder is mixed in keep stirring for a minute. Then cover and let it cook for 7 minutes in the lowest mark. Open and add water if needed. Else, give it a couple of stirs and take it off stove. It is now ready to serve.

  6. Notes: Rice brings carbs. Dals provide body building protein. Oils bring in fat. Cumin seeds help maintain body temperature while pepper, curry leaves, asafoetida and mustard help digestion. This is a wholesome meal. It can be consumed as such or with a side of chuney and sambar or; with plain whole yogurt.

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