This action might not be possible to undo. Are you sure you want to continue?
Oil – 4 tsp Clarified Butter (ghee) – 2 tsp Cumin Seeds – 1/2 tsp Cinnamon Stick – 1 inch piece Asofoetida – pinch Raw Peanuts – 2 Tbsp Turmeric Powder – 1/4 tsp Black Pepper – 1/2 tsp Ground Cloves – 1/4 tsp Onion – 1 medium, finely chopped Garlic – 4 cloves, sliced Green Chilies – to taste, slit Ginger – 1 tsp, minced Potato – 1 medium, diced Frozen Green Peas – 1/2 cup Salt – to taste Red Chili Powder – to taste Method: 1. Combine Rice and Toor Daal and wash until water runs clear. 2. Add 3 cups water and soak for 15-20 minutes (if time permits). 3. Heat Oil and Clarified Butter in a pressure cooker. 4. Add Cumin Seeds and allow them to sizzle. 5. Add Cinnamon Stick and Raw Peanuts. Cook until Peanuts turn light brown. 6. Add Asofoetida, Turmeric Powder, Ground Cloves and Black Pepper. Mix quickly. 7. Immediately add in Onions and stir well. 8. Add Garlic, Green Chilies and Ginger. Mix and cook for about 1 minute. 9. Add Potatoes, Peas, Salt, Red Chili Powder and mix well. 10. Add Rice and Daal with Water. 11. Check the salt, chili, etc and adjust as necessary. 12. Close the pressure cooker, cook until 1 whistle sounds and immediately switch off the stove. 13. Wait until the pressure from the cooker is gone before opening the lid. 14. Serve hot with Kadhi or Chaas.