Instructions
- Prepare the Secret Spice Mix: In a mortar and pestle, grind together 2 green cardamoms, 1 black cardamom, 2 cloves, a very small piece of nutmeg, ½ mace, and 5-6 black peppercorns to make a fine powder. Set aside.
- In a deep pan, heat 3 tbsp mustard oil and 2 tbsp cooking oil. Once warm, add ½ cup thinly sliced onions and ¼ tsp salt. Cook until the onions are light brown.
- To the pan, add ¼ tsp jeera, 2 bruised cardamoms, 3 cloves, 2 small cinnamon sticks, and 2 bay leaves. Sauté for a minute to let the spices become fragrant.
- Splash a little water into the pan, then add ½ tbsp garlic paste and 1 tbsp ginger paste. Cook for 30-40 seconds. Add secret spice mix Sauté until the spices separate from the oil over medium heat.
- Add 3 cups soaked kalijeera rice and ½ cup soaked moong dal to the pan. Mix well with the spice mix for 3-4 minutes. Then, add the secret spice mix and combine well.
- Add 6½ cups of warm water, 1 tbsp mixed pickle, and salt to taste. Add ½ tsp roasted cumin, 1 cup soaked red lentils, and 8-10 green chilies. Bring to a boil, then cover and cook on low heat for 15 minutes.
- Open the lid, mix well, and garnish with a pinch of roasted cumin, garam masala, 1 tbsp ghee, 2 tbsp fried onions, and fresh coriander. Cover and let it rest on the lowest heat for another 10 minutes.
Disclaimer: These recipes have been shared by participants in the neighbourhood network meetings. This website takes no responsibility for the source of these recipes.