Ingredients for 4 servings:
Masala Ingredients: 2 tsp. ghee 2 inches cinnamon sticks 2 Tbsp. chana dhal 2 cloves 2 Tbsp. coriander seeds 2 cardamom 6 red chillies 2 Tbsp. grated coconut 1/4 inch square asafoetida 1/4 inch ginger (powdered)
Fry the above ingredients in 2 tablespoons ghee over slow fire until golden brown and grind them into a smooth paste.
Vegetables:
tamarind {size of a lime)
1 (big) potato 1 c. rice
1/4 cauliflower 1/2 c. toor dhal
2 carrots 1 tsp. salt
10 beans 1/8 tsp. turmeric
2 (big) onions 12 cashew nuts
1 (big) tomato 12 raisins
1 c. green peas 1/2 c. ghee
1 bell pepper 2 Tbsp. coriander leaves
Cut the vegetables into big pieces and wash them well. Soak tamarind in 3 cups of water for 1/2 hour and extract the juice from the pulp. Wash rice and dhal and strain the water. Mix rice, dhal, tamarind water and vegetables, masala paste, salt and turmeric powder. Pressure cook for 15 minutes. Fry nuts and raisins in ghee and add to the bath. Garnish with coriander leaves. Serve hot.