Tuar rice(Pigeon pea rice)

Name: Tuar rice(Pigeon pea rice)
Cuisine: Indian
Ingredients: 1 cup rice; 1/4 cup pigeon peas; 2 green chillies; 1/2 " ginger; 1 small tomato (optional); 1 small bay leaf; 1/2 " dalchini; 3-4 pepper; 1 tbsp oil; 1/2 tsp mustard seeds; 1/2 tsp red chilli powder; 1/2 tsp turmeric powder; 1 tbsp Kala masala/goda masala; 1 tbsp coriander powder; 1 tsp cumin powder; 2 tbsp curd; to taste Salt and sugar; 2 cups hot water; 1 tbsp fresh chopped coriander; 1 tbsp grated coconut

Ashwini Vaibhav Joshi @cook_17281704

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Ashwini Vaibhav Joshi @cook_17281704

#ebook(post34)
#onerecipeonetree
#teamtree

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Ingredients

1 cuprice
1/4 cuppigeon peas
2green chillies
1/2 "ginger
1small tomato (optional)
1small bay leaf
1/2 "dalchini
3-4pepper
1 tbspoil
1/2 tspmustard seeds
1/2 tspred chilli powder
1/2 tspturmeric powder
1 tbspKala masala/goda masala
1 tbspcoriander powder
1 tspcumin powder
2 tbspcurd
to tasteSalt and sugar
2 cupshot water
1 tbspfresh chopped coriander
1 tbspgrated coconut

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Steps

1

Make a paste of ginger, chilli and tomato.
2

Wash rice twice and drain the water and keep rice on Strainer for 10 minutes.
3

In a pressure cooker take oil, add mustard seeds, bay leaf, dalchini, pepper, ginger-chili paste. Stir for a minute.
4

Add pigeon peas and stir for a minute. Add red chilli powder, turmeric powder, Kala masala/ goda masala. Mix it.
5

Add rice and stir for 2-3 minutes.
6

Mix coriander powder and cumin powder in curd. Add this mixture to rice. Mix it.
7

Add salt and sugar. Stir for a minute. And pour hot water to this. After two whistles simmer for 2 minutes. And switch off the flame.
8

Let the pressure cooker cool down. Serve with buttermilk. Garnish with coriander leaves and grated coconut.