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Tindora Rice

Hey folks I want to tell you how I made this finally. First you will need to dry roast in a pot on high heat roast and grind 1 pinch each of chana ki dal, toor dal, green and yellow moong ki dal, black urad ki dal, mash ki dal, masoor ki dal in to a mortar and pestle. add 2 cloves, 1 pinch of peppercorns and 1 tiny piece of cinnamon stick unroasted and grind too and mix in this dal powder already ground up. Set aside and add 1 oz of either corn, canola or peanut oil to a pot on high heat. Add to this 1 tsp of either butter ghee, almond oil or coconut oil. Add 3 curry leaves, 1 pinch each of fenugreek seeds, mustard seeds, cumin seeds whole and add 1 pinch each of hing and pink salt. Add the contents of the mortar and pestle and grind 1 pinch of coriander seeds unroasted in to a coarse powder to add to the pot as well.

Add 1 pinch each of turmeric, red chili powder. Chop 1 green chili, 3 cloves of garli, 1 small piece of ginger, 1 onion or shallot chopped and cook until caramelized, 1 tomato chopped and cooked until it turns mushy, either 1 bag of frozen tindora or 1 cup of tindora cut lengthwise for strips or cut in to rounds very thinly. Place in the pot and reduce the heat to low and add 2 cups of water and let cook for 30 minutes or until soft. You may repeat for another 30 on stovetop. Or you can add all of this to the instant pot and starting on sautè function by repeating all of the steps that is outlined for for stovetop method. Then select cancel and put on pressure cook mode and add the pressure cook lid and set to sealing. Cook on pressure cook setting for 30 minutes. Place steam diverer and tap quick release button. Check to see if tindora is soft. It is there is no need to repeat but if not repeat most definitely

Now rinse either 1 cup of rice it can be eithr white or brown basmati, white jasmine or white or brown long, medium and short grain regular rice and make sure the water is not cloudy before you put them in either the instant pot or the stovetop. Add 1 more cup of water and bring to boil on stovetop then reduce heat to low and let cook from 20 minutes covered and keep checking from time to time stirring. For instant pot you can place the rice in there with the tindora and this time place aluminum foil on top then place the glass lid and select slow cook for 1 hour on high. Keep checking in between. When done shut of either heat on stovetop or unplug instant pot and let sit for an additional 20 minutes. Serve with lassi.

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