I love eating different varieties of rice and lentil preparation...this one has the Maharashtrian touch....very spicy...and tempting...you can always adjust heat according to your choice,but guys this tastes good when little bit spicy.......:):)

  • Cook time:
  • Prep time:
  • Yields: serves 4 person
Ingredients
  • 1-1/2 cup kolam rice(or any short grain will do)
  • 1/2 cup split pigeon pea
  • For Tempering:
  • 1 tablespoon oil
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon asafoetida
  • 1 cup onion (chopped)
  • 1 tablespoon garlic (chopped)
  • 1-2 green chillies (chopped) or to taste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon dry coriander powder
  • 1 table spoon red chilli power or to taste
  • 2 tablespoon Kolhapuri Kkanda Lasun Masala or to taste
  • 1 table spoon dry coconut (srcaped and roasted)
  • 1 teaspoon peanuts (roasted and crushed)
  • 1 teaspoon sesame seeds (roasted)
  • 1 tablespoon tamarind juice
  • 1/2 teaspoon sugar
  • 1 cup carrot juice
  • 1/4 cup yogurt
  • 3 cup water or as needed
  • salt to taste
  • 1 tablespoon ghee
  • For Garnish:
  • fresh coconut (scraped)
Method
1.

Wash and soak rice and lentil for 1/2 an hrs in 3 cups luke warm water.Strain the water before using rice and lentils and keep aside.

2.

In a pressure cooker heat oil and add all ingredients from 5 to 13 and swat till onion becomes golden brown.

3.

Now add soaked rice and lentils and swat till aroma arise,now add ingredients from,14 to 17 and swat for a while.

4.

Now add ingredients from 18 to 23 and strained water,mix well,cover the lid and take 3 whistle on full flame.

5.

When cooker open add melted ghee mix well and garnish with fresh coconut and serve hot with yogurt,pickle and rice papad or as you wish...:))))))))))

6.

NOTE: My Vegan friends can avoid yogurt and ghee.

7.

NOTE: One can add any vegetable puree instead of carrot.

8.

NOTE:If you don"t fancy can avoid the veg juice, i added it for increasing its nutritive value and to cut on the heat of spices.

9.

NOTE:If making for kids avoid heat .

10.

NOTE:Though Kolhapuri Kanda Lasun Masala is easily available in market i will give u recipe of it in short,bcoz the main flavor of this dish is due to this masala only.

11.

Kolhapuri-Kanda-Lasun-Masala:

I dont"t know, how it is prepared in market but this is my way of making KKLM,you can store it in air tight jar for 15 -30 days on self.It can be used in any gravy or dry vegetable preparations to add xtra zing to it....:)

Ingredients :

10-12 dry red kolhapuri chillies
2 tablespoon dry coriander (roasted)
1 teaspoon cumin seeds (roasted)
6-8 black pepper corn (roasted)
4-5 clove (roasted)
1 inch cinnamon stick (roasted)
1 teaspoon salt
4 onion (thinly sliced and dried)
10 cloves garlic (dried)
1/2 cup fresh coriander leaves (dried)
1 tablespoon any refined oil

Method:

first grind dry spices and then add dried things and grind again and then add oil and mix well.

12.

NOTE: If you don"t want to store this masala ,then you can use fresh onion,garlic and coriander,instead of dried ones.

13.

NOTE: If you wish can use regular garam masala instead of Kolhapuri-Kanda-Lasun-Masala.

Related Posts

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Masala Oil By DK on May 25, 2008
Baked Masala Vadai By DK on Jun 2, 2009
Garam Masala By DK on Nov 3, 2008

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1 Comments

By shuprachi on Sep 22, 2014

WHY DONT YOU NUMBER THE INGREDIENTS INSTEAD OF 5 TO 13 14 TO 17 ETC ETC ?? THIS IS CONFUSION