Preheat the oven to 300 degrees F (150 degrees C).
Wash and drain
Yellow Split Peas (1 cup)
. Spread it on a baking tray in a thin layer and bake for 5-10 minutes or until dry. Cool and then use.
Into a blender cup, add dried yellow split peas,
Jaggery (1/4 cup)
Ground Turmeric (1 Tbsp)
Ground Cumin (1/2 Tbsp)
Ground Coriander (1/2 Tbsp)
Red Chili Powder (1 Tbsp)
Garam Masala (1 Tbsp)
Mango Powder (1/2 Tbsp)
Salt (1 Tbsp)
. Blend until you have a fine powder.
In a saucepan, add
Oil (1/2 Tbsp)
over medium heat. Once the oil is hot, add
Tomato Purée (1/2 cup)
Fresh Ginger (1 tsp)
. Saute for 1 minute.
Add 1/4 cup of instant dal powder and mix well. Sautee for 1 minute. Slowly whisk in
Water (2 cups)
Peanuts (1 Tbsp)
. Bring to a boil and then simmer uncovered over medium-low heat for 10 to 15 minutes.
While the dal simmers, make the rice. Wash
Basmati Rice (1/2 cup)
until the water runs clear and drains. In a small saucepan, heat
Oil (1 tsp)
over medium-high heat.
Add drained rice and saute the rice for 30 seconds, mixing well. Add
Water (1 cup)
mix, and bring to a boil.
Turn heat to low and cover. Simmer for 15 minutes while covered.
Once the dal has simmered, make your vaghar. Add
Oil (1/2 Tbsp)
to a small saucepan over medium-high heat.
Once hot, add
Black Mustard Seeds (1/4 tsp)
Cumin Seeds (1/4 tsp)
Asafoetida (1 pinch)
Dried Chili Pepper (1)
Whole Cloves (2)
Curry Leaves (5)
When the mustard seeds start popping, pour the mixture over the dal. Stir the dal well and add additional water if needed so that your dal is a consistency to your liking.
Taste for seasoning and adjust, salt, jaggery, and red chili powder to your liking. Simmer for 5 minutes.
Add 1 tsp of
(or 2 tsp if you didn't use amchur/mango powder), and
Fresh Cilantro (1 Tbsp)
. Stir and serve with cooked rice. Enjoy!