A South Indian Bhat recipe uses an easy homemade spice blend. I am sharing 2 ways of making the rice but I am sure you will come up with more options. Try it!
elder daughter put the dal in the cooker to cook but was surprised that it was not cooked even after 3 whistles. This is the lecture she did not receive, but I wanted to give. :-O
- The first thing I do on entering the kitchen is wash, drain and soak the dal say for 10 minutes to 1 hour.
- Next check the amount of water in the dal it should be at least double the quantity of dal.
- Add a drop of oil, turmeric, anything else that you want to add, say veggies like radish, drumsticks and transfer it to the cooker. Oil increases the boiling point and prevents the water or dal from overflowing. (This is what our grandmothers used to do and I use it when I have a dal that cooks reluctantly).
- In the cooker I generally place the dal in the lower containers cover and cook for at least 3 whistles. In case the dal is the kind I have now, something that does not cook easily, I keep it on low flame after the 3 whistle for 4-5 minutes.
- Let the pressure drop naturally, open and mash the cooked dal with the back of the ladle/ whisk/immersion mixer or the jar of you blender. If you are using the blender jar wait for the dal to cool. If you are using the ladle mash the dal as soon as you get it out of the cooker.
- Use it in the recipe as needed.
Menthe Baali Tavi
2. I have added a chopped tomato else it is called yellow water and rejected.
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