Kangri Dham

Cuisines

Best for

Recipe

Ingredients

1 cup	basmati rice
1 cup	black gram lentils (urad dal)
1 cup	kidney beans (rajma)
1 cup	yogurt
1 tbsp	ghee
1 tsp	cumin seeds
1 tsp	mustard seeds
1 tsp	turmeric powder
1 tsp	red chili powder
1 tsp	coriander powder
1	salt to taste
1 pinch	asafoetida
1 inch	ginger, grated
2 cloves	garlic, minced
2	green chilies, slit
1 handful	fresh coriander leaves, chopped

Instructions

1. 1 Wash and soak the basmati rice, black gram lentils, and kidney beans separately for at least 4 hours or overnight.
2. 2 Cook the kidney beans and black gram lentils in a pressure cooker with enough water until soft. Drain and set aside.
3. 3 In a large pan, heat ghee and add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
4. 4 Add grated ginger, minced garlic, and green chilies. Sauté for a minute until fragrant.
5. 5 Add turmeric powder, red chili powder, coriander powder, and salt. Stir well.
6. 6 Add the cooked kidney beans and black gram lentils to the pan. Mix well.
7. 7 Incorporate yogurt into the mixture and cook on low heat, stirring continuously to prevent curdling.
8. 8 In a separate pot, cook the soaked basmati rice with water and a little salt until done.
9. 9 Serve the cooked rice topped with the lentil and bean mixture.
10. 10 Garnish with fresh coriander leaves before serving.