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printed from khanakhazana.com

Submitted By Rajiv Anand
Serves : 4



1 cup Rice(fine, long grain)
¼ cup Bengal Gram (split)
2 nos. Lemon(Juice)
10 leaves Curry Leaf
4 tbsps. Vegetable Oil(2 twigs approx.)
2 tbsps. Black gram
½ tsp Mustard seeds (black)
2 nos. Red Chilies
2 nos. Green Chilies
¼ tsp Turmeric(powder)
4 tbsps. Sesame Seeds(roasted and powdered)
Salt to taste



  • Wash rice and Bengal gram dal together and cook adding enough water.
  • Make sure not to overcook.
  • Soak tamarind in enough water and squeeze out half a cup pulp. While rice is getting cooked rest of the ingredients can be made ready.
  • Boil the tarmarind juice till it becomes semi-thick.
  • Pour the cooked rice into a big bowl, add turmeric powder, two tablespoons oil, salt, tarmarind pulp and two twigs of curry leaves to the piping hot rice.
  • Heat oil in a medium size saucepan on low flame. When heated add black gram daal, mustard, cashew nuts/peanuts.
  • When golden, add red chillies, ginger, curry leaves, green chilies, asafoetida.
  • Remove from flame and add it to the rice. Mix thoroughly adding sesame powder and leave it covered for an hour to allow the rice to absorb the ingredients.

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