1 cup washed and soaked Toor Daal (or ½ cup unwashed Daal) – Yellow Pigeon Peas
1 tsp Chana daal – Chick Pea without shell
¼ tsp Turmeric Powder
¼ tsp Red Chili Powder
¼ tsp Cumin Powder
¼ tsp Coriander Powder
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
3 tbs of Oil
1 tsp of Ginger Paste
1 tsp of Garlic Paste
1 cup Vegetable Stock (this is the key ingredient)
1 Small Onion – diced
3 Small Tomatoes – diced
2 Green Chilies – slit
1 stem of Curry Leaves
1 large Zucchini – chopped into cubes
1 handful of chopped or sliced carrots
2 tsp of Sambar Powder
1 cup of raw rice – cooked and kept aside
1 tbs of Ghee (optional)
1 tsp Lemon Juice (optional – you can even substitute this with Tamarind Paste, however you will need to add water to the Tamarind Paste to reduce the concentration and then add it to your mixture prior to closing the Pressure Cooker in this preparation of mine I did not use either).
Note: You can cook the rice in the ghee and keep it aside. Or use a day old rice.
In a large wok or a pressure cooker add the oil and the Cumin & Mustard seeds.
Let it splutter.
Add the Chana daal and cook for a couple of minutes.
Add the Onions and fry till golden brown.
Add the Curry Leaves.
Add the Tomatoes and Green Chilies and fry till soft and start’s to leave oil.
Add the Ginger and Garlic paste and fry till the raw smell is gone.
Add the chopped Zucchini and Carrots.
Add the washed Toor Daal and Sambar Powder and mix well.
Add the remaining spices
Add 1 cup of Vegetable Stock
Add 2 cups of Water and Salt
Bring the mixture to boil. – (At this point if you are using a pressure cooker close the lid before the mixture comes to a boil and let it cook for 2 whistles).
If you are NOT using a pressure cooker it will take a much longer time.
I did not use a pressure cooker, as I wanted my daal to be visible and not crushed.
However this could take close to an hour to cook.
Once the daal pieces are soft you are done.
Make sure you dry the mixture to your desired consistency.
Add the cooked rice with Ghee.
Mix well and serve with Papad.
Happy Cooking ☺
Here is a good link on how to make Sambar powder if necessary: http://www.wikihow.com/Make-Sambar-Powder