Masoor dal -200gms | Rajma – 100gms | Fresh peas -50gms | Onions – 100gms | Capsicum – 30gms | Tomatoes -100gms | Tamarind – 20gms | Pulao rice -500gms | Turmeric powder – 2gms | Sambar masala -50gms | Salt – to taste | Curry leave -15gms | Coriander leaves -15gms | Cashew nuts -30gms | Ghee -5ml
Cook dal with turmeric till soft – Soak the rajma over night and cook till tender – Add the tamarind pulp and sambar masala into the cooked dal along with the cooked rajma and salt to taste – Add diced onion, peas and washed and soaked rice to the dal . – Cover and cook on a slow fire till the rice is tender and all water has been absorbed – Heat a little ghee, fry cashew nuts and set aside. Fry diced capsicum and tomatoes. Add curry leaves and fry. – Mix the prepared rice – Serve hot garnished with cashew nuts and chopped coriander leaves.
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