1 Pigeon Pea (Bowl Toor Daal)
1 Bowl Rice
½ Cup Edible Oil
1 Teaspoon Fenugreek Seeds
1 tablespoon Mustard Seeds
½ Tablespoon Asafoetida
1 Clove bud
1 Green Chilli
12 Dry Red Chillies
4-5 Curry Leaves
1 Tablespoon Full Turmeric Powder
4-5 Coriander Leaves
Coom oil in a pan and after warming it up enough, add fenugreek seeds, 1 pinch asafoetida and mustard seeds followed by cardamom, clove bud, ginger pieces, green chillies (small pieces) and red chillies.
Fry them well, for 1-2 minute and add curry leaves and then add 2 glass water.
Now add pigeon pea in the water and wait for 5 minute, and add rice in it. Now spread turmeric powder, and salt in it. Mix all items properly.
Now cover the pot with lid and wait for 15 minutes.
Remove lid after 15 minutes and spread few leaves of coriander on top and again cover it by lid.
After 10 minutes. Serve what suits your taste
Serves – 1-2 persons