ingredients :
Oil :- 1 tbsp
Mustard seeds :- 1 tbsp
Curry leaves :- 8 to 10
Grated ginger :- 1 tsp
Boiled urad dall :- 1 cup
Boiled chana daal :- 1 cup
Curd :- 1 cup
Boiled rice :- 3 cup
Crushed cashewnuts :- 2 tbsp
Pomegranate seeds :- 1 1/2 tsp
Chopped coriander :- 2 tbsp
Salt :- To taste
method :
Mustard seeds :- 1 tbsp
Curry leaves :- 8 to 10
Grated ginger :- 1 tsp
Boiled urad dall :- 1 cup
Boiled chana daal :- 1 cup
Curd :- 1 cup
Boiled rice :- 3 cup
Crushed cashewnuts :- 2 tbsp
Pomegranate seeds :- 1 1/2 tsp
Chopped coriander :- 2 tbsp
Salt :- To taste
method :
In a pan, heat oil. Now, add mustard seeds till crackle. Add curry leaves, ginger , boiled urad daal , ½ cup boiled chana daal and cook.
In a bowl , add 1 cup curd, boiled rice, and crushed cashewnuts.
Add pomegranate seeds, chopped coriander , and salt to taste and mix well.
Add the tempering in this bowl.
Take a mould and decorate the base with pomegranate seeds.
Pour in the prepared mixture.
Keep aside for 2-3 minutes and serve after de-moulding.
In a bowl , add 1 cup curd, boiled rice, and crushed cashewnuts.
Add pomegranate seeds, chopped coriander , and salt to taste and mix well.
Add the tempering in this bowl.
Take a mould and decorate the base with pomegranate seeds.
Pour in the prepared mixture.
Keep aside for 2-3 minutes and serve after de-moulding.
