Recipe Exchange

• Rice - 1 cup
• Horse gram - ¼ cup
• Onion (medium) - 1
• Mustard seeds - ¼ tsp
• Curry leaves - 1 sprig
• Fennel seeds (Sombu) - 1tsp
• Cumin seeds (Jeeragam) - 1tsp
• Sambar powder - as required
• Turmeric Powder - a pinch
• Garam masala - ¼ tsp
• Salt - to taste
• Oil - for tempering
• Coriander leaves - ¼ bunch

1. Clean and soak horse gram and rice for 10 minutes.
2. Slice the onion and keep aside.
3. Heat oil in a rice cooker and add mustard, cumin and fennel seeds, curry leaves, onion, sambar powder, garam masala and turmeric. Sauté well.
4. Add 2 cups of water to the sautéed mixture and bring it to boil. Add salt.
5. Add the drained rice and horse gram to the boiling water.
6. Close the cooker and cook for 10 minutes.
7. Garnish with chopped coriander leaves. Serve with raitha or curd.

Note: In place of horse gram, you can also add other pulses.

Source: The Hindu, August 25, 2003