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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Basmathi rice - 1 cup
- Toor dhal, channa dhal, moong dhal(mixture of all dhals) - 1 cup
- Fennel seeds(Perumjeerakam) - 1 tsp
- Cardamom - 4 nos
- Cinnamon - 1 small
- Star anise - 1 no
- Bay leaves - 1 no
- Cloves - 2 nos
- Coriander leaves and mint leaves(As reqd) -
- Green chillies - 4 nos
- Onion(chopped finely on length wise, big size) - 1 no
- Ginger(chopped finely) - 1/4 cup
- garlic(chopped finely) - 7-8 cloves
- Tomato(chopped) - 2 nos
- Methi seeds - 1/4 tsp
- Dry green or white peas - 2 tbsp
- Coconut milk - 1/2 cup
Ingredients
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Instructions
- Soak the dhal mixture with methi seeds and dry peas for 2 hours before the preparation.
- After 2 hours, soak the rice with dhal mixture for 30 minutes.
- Then add fennel seeds, cinnamon, cardamom, cloves and star anise.
- When aroma comes, add onion, green chillies and fry well.
- Drain the water from dhal & rice mixture and add to the cooker.
- Add 6 cups of water and stir it well.
- Add chopped coriander leaves and mint leaves.
- Cover the cooker and wait for the whistle. Keep in medium flame for 3-4 whistles.
- Open the cooker and mash the rice and dhal mixture by adding more water to become soup.
- Boil it well until you get your desired soup texture.
- :- Serve the dish with egg plant chutney or thuviyal.
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