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1
Powder: In a bit of oil, roast ONE cup coriander seeds, HALF cup chana dal, 2-3 table spoons of methi/fenugreek seeds, 2-3 small sticks of cinnamon, 4 cloves, handful of red chili peppers. Cool and make the powder.
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2
Paste: Oil and grill a quarter of large onion. Make a paste with Onion, half or slightly more amount of grated coconut , required amount of tamarind paste, soaked poppy seeds(2-3 tsp) and 3-4 tbsp of the powder.
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3
Meanwhile: Cut length wise Beans, Carrots, Zucchini, ( potato is optional). Take 1 glass of Rice and 1/2 glass of Toor Dal and wash it together. Add 3 times of dal and rice together water ( your cooker needs more water). Add cut vegetables , One tsp Turmeric powder and Tsp oil and pressure cook for 15 mins.
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4
To finish: Combine the spice paste with rice/dal. Add a piece of jaggery. If needed, you can add cashew-nuts or Groundnuts to the rice.(Nuts should not be too soft. Hence add 5 mins before getting down the pot from stove) Add HOT water to get to the consistency you had. Check the masala taste and add more powder if needed. Cook for a while with lid on. Make the tempering with mustard seeds, curry leaves and hing and add that to the pot.Tempering should be done with Ghee preferably and it should be used generously :)
