Gongura or Red lentil rice

Ingredients:

For rice:

1. Basmati rice – 2 cups
2. Turmeric – ½ tbsp
3. Salt – as per the taste

For powder:

1. Curry leaves – 10 to 15
2. Red sorrel leaves – 2 cups(washed)
3. Mustard seeds – 1 tbsp
4. Methi seeds – 1 tbsp
5. Black Till – ½ cup
6. Red chilies – 7

For tempering:

1. Channa dal
2. Urad dal
3. Mustard seeds
4. Cumin seeds
5. Green chillis slit length wise
6. Hing
7. Peanuts
8. Oil

Method:

• Sprinkle turmeric pwd, salt, a tbsp of oil to the cooked rice and keep aside.

• Heat 1 tsp of oil in a pan, add the mustard seeds, methi seeds, curry leaves and dry red chillis and roast over slow flame till the methi turns red. Do not burn them nor under roast them.

• Add Till and roast, then remove from pan and cool.

• In the same pan, add oil, add the red sorrel leaves and roast them on low flame till they lose their rawness. Remove from heat and cool.

• Grind the roasted mixture to a coarse powder and then add the cooled red sorrel leaves and grind them together to a fine paste. Do not add water. Remove and keep aside.

• Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Addcumin seeds, peanuts, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, asafoetida and few curry leaves and fry for a few seconds.

• Add this tempering along with red sorrel leaves to the cooled rice and combine well such that its spread all over the rice and add salt. 
• Finally add coriander leaves.