1 cup rice
1 cup toor dal
2 cup diced (1" pieces) mixed vegetables (carrots, beans, potato, peas, cauliflower)
1 small brinjal diced (optional)
2 onions sliced lengthwise
1 1/2 tsp ginger garlic (paste or grated)
1/3 cup tamarind juice
1 small lump jaggery
1/2 cup ghee or oil
1 1/2 tsp mustard / cumin seeds
1 stalk curry leaves
1 big pinch asafoetida
2 tbsp chopped coriander

Dry Masala
1 tsp Sambhar Masala
1 tsp Chilli Powder
1/2 tsp turmeric
Salt to taste
Roast above ingredients together with 2-3 drops oil
1/2 tsp methi seeds
1/2 tsp cummin seeds
1 tsp coriander seeds
5-6 pepper corns
1" piece cinnamon
1 tsp grated fresh coconut
1 stalk curry leaves
2 whole dry red chillies

Method

Roast dry spices on a low flame till brown. Grind in a dry grinder. Wash and soak rice and dal for some time. Pressure cook dal with one whistle only. It will be half done. Put the ghee and heat in a large heavy saucepan or directly in the pressure cooker (without water). Add the seeds, asafoetida, curry leaves and onions. Add the ginger and garlic and fry till the onions turn pink. Add the brinjals, other vegetables and rice. Add 8-10 cups of water. When it comes to a boil, add the dal. Add all the dry masalas, ground masala, tamarind juice, jaggery. Either cover and allow to be cooked till the rice is done well or, if using cooker, cover and allow for 2 whistles. Add 2 tsp ghee (optional) and stir gently. Garnish with coriander. Serve hot.

Slide these doughnut shaped Kodubales into the kadai and fry in refined oil on moderate flame till  they turn light brown and crispy

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