Kangri Dham

Cuisines

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Recipe

Ingredients

	1 cup	Basmati rice
	1 cup	Black Gram Lentil
	1 cup	Kidney Bean
	1 cup	Yogurt
	1 tbsp	Ghee
	1 tsp	Cumin , seeds
	1 tsp	Mustard Seed
	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 Chili , slit
	1 handful	Cilantro , 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.