* 1 cup long-grained rice * 1 cup toor daal * 2 cups mixed frozen vegetables (carrots, beans, potatoes, peas) * 1 cup tamarind juice (soak golf ball-sized lump of tamarind in 1 cup water for 15 minutes. Squeeze out juice.) * 1/2 cup dessicated coconut * 1 tsp coriander seeds * 1 tsp cumin seeds * 3 dry red chillies * 1 tsp aniseed/fennel seeds * 1" stick cinnamon * 4 cardamom * 6 cloves * 8 peppercorns * 1/2 tsp turmeric powder * 1 tsp garlic paste * 1 tsp ginger paste * 2 tbsps vegetable/canola/sunflower cooking oil * 6 curry leaves * 1 tsp mustard seeds * 2 onions sliced thin * Salt to taste * Coriander leaves to garnish
# Wash the toor daal and add 1 1/2 cups of water to it. Half cook it in a pressure cooker. Keep aside. # Roast all spices, mix with coconut, turmeric powder, ginger and garlic and grind into a thick paste using a little water at a time. # Keep this masala aside. # Heat oil in a pan and add the mustard seeds and curry leaves. When they stop spluttering add the onions and fry till soft. # Add the tamarind juice and 1 cup of water to this and bring to a boil. Add the rice, vegetables, toor daal, masala and salt to taste and cook till all ingredients are done. # Garnish with coriander leaves and serve hot.