Cooking Instructions
1.
Preheat the oven to 300 degrees F (150 degrees C).
2.
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.
3.
Into a blender cup, add dried yellow split peas,
Jaggery (4 Tbsp)
,
Ground Turmeric (1 Tbsp)
,
Ground Cumin (2 tsp)
,
Ground Coriander (2 tsp)
,
Red Chili Powder (1 Tbsp)
,
Garam Masala (1 Tbsp)
,
Mango Powder (2 tsp)
, and
Salt (1 Tbsp)
. Blend until you have a fine powder.
4.
In a saucepan, add
Oil (2 tsp)
over medium heat. Once the oil is hot, add
Tomato Purée (1/2 cup)
and
Fresh Ginger (1 tsp)
. Saute for 1 minute.
5.
Add 1/4 cup of instant dal powder and mix well. Sautee for 1 minute. Slowly whisk in
Water (2 cups)
.
6.
Add
Peanuts (1 Tbsp)
. Bring to a boil and then simmer uncovered over medium-low heat for 10 to 15 minutes.
7.
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.
8.
Add drained rice and saute the rice for 30 seconds, mixing well. Add
Water (1 cup)
mix, and bring to a boil.
9.
Turn heat to low and cover. Simmer for 15 minutes while covered.
10.
Once the dal has simmered, make your vaghar. Add
Oil (2 tsp)
to a small saucepan over medium-high heat.
11.
Once hot, add
Black Mustard Seeds (1/4 tsp)
,
Cumin Seeds (1/4 tsp)
,
Asafoetida (1 pinch)
,
Dried Chili Pepper (1)
,
Whole Cloves (2)
, and
Curry Leaves (5)
.
12.
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.
13.
Taste for seasoning and adjust, salt, jaggery, and red chili powder to your liking. Simmer for 5 minutes.
14.
Add 1 tsp of
Lemon Juice (1)
(or 2 tsp if you didn't use amchur/mango powder), and
Fresh Cilantro (1 Tbsp)
. Stir and serve with cooked rice. Enjoy!
