What We Send
What You'll Require
- 2x Heavy bottom pot with lid
- 2x Wooden spoons
- 2x Serving Bowls"
Wash rice and lentil mix 2-3 times in cold water till water runs clear
Soak in cold water for 10 minutes
Wash and drain the veggies and peas.
Wash and finely chop coriander for garnish
Heat 2 tbsp ghee in a heavy bottom pot, add the whole spices let them splutter.
Add half the sliced onion, sauté till onions turn golden, add half the ginger garlic paste. Sauté for 1-2 minutes.
Add vegetables, add 2-3 tbsp tomato from can, add spice mix for Tehari. Sauté well.
Turn heat to low and add yogurt and mix well. Cook for 1-2 minutes
Drain and add Basmati rice, salt to taste, and 400ml water, bring to boil on medium heat
Cover and simmer for 10-15 minutes.
Note: While the rice is cooking, start Tomato Salan
When all the water is absorbed, add chopped mint and coriander and turn the heat to low.
Cook for 5-8 minutes to allow it to cook in its own steam.
Uncover and fluff with a fork.
Cooking Tomato Salan
Heat 2 tbsp oil in a heavy bottom pan, add remaining sliced onions, sauté till onions turn golden, add the remaining ginger garlic paste. Sauté for 1-2 minutes.
Add spice mix for salan, sauté well and add remaining tomato. Cook on high heat for 5-7 minutes
Add salt and 300ml water and cook simmer for 10 minutes.
Check seasoning, garnish with chopped coriander
Dish out rice on a plate, garnish with coriander and serve hot with Tomato Salan.