This yummy one-pot meal made from rice, vegetables and dal goes well with appalams and is a healthy option for breakfast or travel.

KOOTANCHORU

Components

2 medium drumsticks, cut into 3 inch pieces
2 medium raw bananas, peeled and cut into 2 inch pieces
2 medium potatoes, cut into 1 inch pieces
2 cups moringa leaves
2-3 little brinjals, stemmed, and quartered
1 cup split pigeon peas (toor dal), washed, soaked for thirty minutes and drained
1 cup brief grain rice, soaked for 30 minutes and drained
2-3 tablespoons ghee + for sprinkling
1 1/2 tsps mustard seeds
1 tsp cumin seeds
2-3 green chillies, carefully chopped
20-25 madras onions
1 tbsp carefully chopped garlic
1 medium tomato, chopped
2-3 dried red chillies
1/2 tsp turmeric powder
1 tsp red chilli powder
1 1/2 tbsps sambhar masala
1 cup moringa leaves
Salt to taste
2 sprigs of curry leaves
2-3 tbsps scraped fresh coconut
2-3 tbsps chopped fresh coriander leaves

Technique

1. Heat ghee in a pressure cooker. Add mustard seeds and let them splutter.
2. Include green chillies, and madras onions and mix well. Prepare till clear. Add garlic, mix and cook for 1-2 minutes.
3. Include tomato, mix and cook for 1-2 minutes.
4. Add dried red chillies and mix well.
5. Add drumsticks, raw bananas and potatoes and mix well. Cook for 1-2 minutes.
6. Stir in drenched pigeon peas, and soaked rice and mix till well combined.
7. Add turmeric powder, red chilli powder and sambhar masala and blend well. Include moringa leaves and mix.
8. Include salt and mix till well combined. Include curry leaves and mix.
9. Pour 4 cups water and mix. Add brinjals, mix, cover and cook under pressure for 3 whistles.
10. Switch the heat off, open the cooker once the pressure has actually minimized completely.
11. Include coconut and coriander leaves and blend well.
12. Transfer the mix into a serving bowl, drizzle ghee and serve hot.

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