Ingredients
-
2
-
1/4
-
1/4
-
1
-
2
-
25
-
3/4
-
3/4
-
1
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Soak Masoor and Chana Dals For a Few Hours Prior to Cooking. |
|
2
Done
|
Boil Rice With About 4-5 Cups Water and Salt Until Grains Are Soft and Firm. |
|
3
Done
|
Just Before Draining the Rice, Add the Turmeric Powder. |
|
4
Done
|
Stir to Ensure That the Color Spreads Evenly Over the Rice. |
|
5
Done
|
Remove from Heat and Drain. |
|
6
Done
|
in Another Pot, Add the Masoor and Chana Dals; Cover With Water and Boil Until the Dals Soften. |
|
7
Done
|
in a Separate Small Saucepan, Add Butter on Low Heat Until It Melts. |
|
8
Done
|
Add Mustard Seeds, Cumin Seeds, Bayleaves, Cloves, Cinammon, Curry Leaves and Cashew Nuts. |
|
9
Done
|
When the Seeds Begin to Splutter, Add the Onion and Allow to Heat Till Onion Becomes Translucent. |
|
10
Done
|
Then Add the Boiled/Softened Masoor and Chana Dals Along With the Turmeric Powder. |
