Thursday, November 29, 2007

Toor Spiced Rice (Togari Bath)




Toor/Tuar is one of the most versatile legumes. Toor Dal is known by many names such as Arhar dall, Tuvar Dall, Yellow Spilt Peas etc. Through out india this pulse is used as a basic pulse for making dals, chutneys, sambhars, rasam and curries.





This recipe is very nutritious, quick & extremely delicious. It is very different than the regular masala bath/pulavs but equally flavourfull. Hope you all like this recipe as much as I do..


Ingredients:

Tool dal/Togari bele --dry ones 1cup

Red dried chillies--5-6

Garlic pods--3

dhania--2tsp

hing--a pinch

cashews--2tsps(optional)

tamarind pulp--2tsp/ or lime juice can be used.

grated fresh coconut--2tbsp

Cooked rice-1.5 cups

salt

1tsp sugar

1 papad either microwaved or fried in oil


Method:


Dry roast the tool dall without oil in a pan till nice aroma comes and cool it on a plate. In the same pan, add a tsp of oil and add garlic pods, dhania and hing and fry for 2mins till the rawness from the garlic goes. Now add the dried red chillies and fry for a minute.


Grind all the above into a coarse paste with tamarind pulp/lime juice adding little water.


Take cooled boiled rice in a plate, add the ground paste above and mix well. Add salt and sugar and mix again. Finally add the fresh cocunut and break the papad and mix well.


This chutney can be made ahead and refrigerated for long since it does not contain coconut. This makes an excellent recipe for leftover rice and also for a large party cooking. Kids especially love this rice with papad bits. This will surely be a party hit.


2 comments:

Linda said...

Dear PS,

This dish is completely new to me -- looks and sounds delicious, and such an appealing color too. Thank you so much for this lovely contribution to JFI Toor Dal! :)

PS said...

Thanks for the feedback Linda..
& thanks for choosing toor dall for this event..

Cheers
Paru