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1
Wash and soak legumes for 1 to 4 hours. Drain very well keeping them in a strainer for 10 minutes. Blend legumes along with asafetida, cumin and salt. Put the dough in a bowl, add onion and 10 grams parsley and stir until everything is well mixed.
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2
Prepare your steamer. With the help of two dessert spoon make some little dumplings from the dough, placing them in the steamer. Cook them for 15 minutes. Let then cool on a plate.
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3
Heat a pan with coconut oil, then add mustard, nigella, fenugreek and fennel seeds and let them pop a bit. Add garlic and ginger paste and cook for 1-2 minutes. Add turmeric and amchur and cook for one more minute.
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4
Pour blended tomatoes in the pan and cook for 5 minutes.
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5
Now add the dumplings and let cook at low flame until the sauce reach the desired consistence. Add coconut butter stirring to melt it.
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6
Cook rice on low flame for 35-40 minutes. Let it cool.
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7
Heat a pan with coconut oil, add mustard seeds and let them pop for a while. Add cashews and turmeric, stirring to prevent cashews burning. Now add the cooled rice and stir well for about 5 minutes. Add some salt if you need it. Turn off the flame, squeeze the lemon and stir to spread it over.
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8
Serve in two big serving plates and sprinkle some parsley over the curry. Enjoy it with your friends!
