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1
Soak the black urad dal overnight in plenty of water.
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2
The following morning, drain, and replenish with fresh water.
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3
Add baking soda and salt.
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4
Boil until cooked.
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5
Drain.
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6
Keep aside.
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7
Wash the rice and soak for 15 minutes in water.
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8
Drain.
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9
Boil rice in 3.
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10
5 cups water with salt and garam masala powder.
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11
Lower flame, partially cover and cook till almost done.
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12
Keep aside.
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13
Now start preparing the urad dal mixture.
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14
For this, heat butter/ghee in a skillet.
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15
Add ginger-garlic paste and stir-fry till the raw smell is gone.
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16
Add red chilli and turmeric powders and 3 tbsps.
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17
water.
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18
Mix well.
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19
Cook for 2 minutes.
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20
Add the chopped green chilli and chopped tomatoes.
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21
Cook on low flame till the gravy becomes thick and the fat leaves the masala.
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22
Stir in the urad dal, allowing the gravy to coat the same.
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23
Sprinkle chopped corriander leaves, slit green chillies, garam masala powder, quartered tomatoes and fried onions.
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24
Lightly toss.
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25
Add rice, evenly, over the garnished urad dal mixture.
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26
Place a moist cloth on top.
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27
Cover with a tight fitting lid and seal the lid with atta dough.
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28
Put the sealed skillet on'dum' on low flame on your gas stove for 15-20 minutes, so as to let all the flavours blend beautifully with the rice, and the rice be cooked thoroughly well.
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29
Break the seal once the time is up, remove the cloth and transfer the rice to a serving dish.
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30
Serve hot with raita or a dollop of yogurt on top and/or a curry of your choice.
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31
DO NOT BLAME ME IF YOU GET ADDICTED TO THIS.
