Preparation:
Cut Vegetables into bite-sized pieces. Wash and soak the rice and dal for 1 hour. Drain and half boil both of them separately. Drain and set aside.
Fry the onion rings until golden.
Grind ginger, chiles, coriander and garlic to a paste. Heat 3tbs ghee or cooking oil and fry all the uncooked vegetables for 5 minutes. Add the ground paste, garam masala, turmeric and salt. Cover tightly and leave until the vegetables are half cooked.
Blend coconut milk, lime juice and a little saffron essence. Fry the coconut to a golden color and slice finely.
Take a large greased vessel and arrange rice, dal, onions and vegetables in layers. Start and finish with a layer of rice. Pour coconut milk over the top. Cover tightly and cook over a very low flame until the rice is tender and dry. This can also be done in a slow oven.
Serve decorated with cashew nuts, fried coconut, strips of raw tomato and coriander leaves.
From "Vegetarian Wonders from Gujarat" by Aroona Reejhsinghani |
