|1 cup||Toor dhal|
|1 inch||Cinnamon stick|
|2 tsp||Cumin seeds|
|5 nos||Red chilli|
|1 no||Tomato (big)|
|5 tsp||Shredded coconut|
|2 stks||Curry leaves|
|1 tsp||Mustard seeds|
|15 nos||Small onions(shallots or pearl onions)|
|12 tsp||Oil (for sauteing)|
|1 tsp||Turmeric powder|
1. Clean and soak the rice for 10 minutes. If the kind of toor dhal to be used takes long to get cooked, half-cook it.
2. Grind the things in table-2 to a coarse paste(crushing well is enough), without water.
3. Heat oil in the pressure cooker. Season mustard seeds. Add onions, turmeric powder and 1tsp of salt; saute for a minute.
4. Add the ground paste; saute it till the raw smell goes.
5. Add the soaked rice and dhal. Add water in the usual ratio for rice. For dhal, the water ratio is always 1:2 + 1/4 cup, howmuchever the quantity of dhal is used. Now, check salt and add some more according to the taste. Pressure cook it until the usual length of whistles.
I used Sona masoori rice. This rice can be cooked with moong, val and red chori(thattai payaru) dhals, too. If it is red chori dhal make sure you cook it as such you can eat it with a hard bite. And the rice dhal ratio will be, 2cups: 3/4th cup. A very filling and tasty recipe. My native people cook it very often. And I wanted to give credit to them by giving the same title they use, instead of "rice dhal pulao" (which I considered). Usually taken with some kind of thuvaiyal. Chips and raitha can be good sides, too.