Rice – 1 Cup (I used Ravi Sona Masoori)
Thoor Dal (Red Gram Dal) – ¾ Cup
Oil – 1 tablespoon
Mustard Seeds – 1 tablespoon
Urud Dal – ½ tablespoon
Tamarind Concentrate – ¾ tablespoon
Ghee – 1 tablespoon
Gingili Oil (Nallennai) – 2 tablespoons
Peeled Small Onions (Pearl Onions) – 1 Cup (Optional)
Ghee Fried Cashews (Optional)
Roast Separately and Grind Together:
Coriander Seeds (Dhania) – 1 tablespoon
Fenugreek seeds (Mentha) – ½ teaspoon
Urud Dal (Black Gram Dal) – 1 tablespoon
Channa Dal (Bengal Gram Dal) – 2 tablespoons
Cinnamon – 1-inch stick
Cloves – 3
Desiccated Coconut – 2 tablespoons
Red chillis - 3 or as per the heat you want
Mix Rice and Thoor Dal together and Cook in Pressure Cooker or Cook Rice and Thoor Dal Separately and Mix together, whichever method is Convenient. Keep it aside. When Cooking Together Use a little Extra Water.
Heat Oil in a Large, Deep, Heavy Bottomed Kadai, Tamper Mustard Seeds, then add Urud Dal. When it turns light Brown. Fry the Pearl Onions for two minutes and add 2 Cups of Water and Let it Boil until the Onions are tender. If No Onions are used, directly add 2 Cups of water to the Seasoning.
When it starts to boil, add Tamarind Concentrate, Turmeric Powder, Curry Leaves and Asafoetida and let it Boil for 5 minutes.
Add the Ground Powder and Let the content Boil for a Couple of Minutes.
Now Reduce the Heat and Mix in the Cooked Rice and Dal Mix and Add Salt. Mix gently until even Distribution. Mix in the Gingily oil and Ghee. Garnish with Cashews. Serve Warm with Raitha and/or Chips.