VJ's Kitchen....

Ingredients

Rice  - 1 cup
Toor Daal - 1/4 cup
Pepper - 2 to 2 1/2 spoons
Cumin Seeds - 1 tbsp
Green Chillies - 2
Ginger - 1 inch piece
Curry Leaves - One/Two Stalk(s)
Mustard - 1 tbsp
Channa Daal - 2 tbsp
Asafoetida - One pinch
Oil - 1/2 cup
Coconut oil - 2 or 3 tbps (for flavour, optional, but gives a nice aroma)
Freshly Grated Coconut - 2or 3 tbsp (for garnishing)
Water - As required.
Salt - As required.


Method

1.  Transfer rice into the mixie and coarse grind it.
2.  Next coarse grind the toor daal, pepper and cumin seeds together.
3.  Either fine chop chillies and ginger or grind them into a paste.
4.  Heat the oil in a heavy bottomed pan that has a lid.
5.  Add the mustard seed.
6.  Once it starts spluttering, add asafoetida, curry leaves and then the channa daal.
7.  Once the channa daal is properly fried, add the chilli/ginger.
8.  Add around 3 cups of water and salt and let it boil. 
9.  Check the taste and add more salt if required.  ensure that the water tastes a bit salty.
10.  Add the rice and the toor daal mix and stir it until the everything is mixed thoroughly.
11.  Add in the coconut oil, mix and cover it.
12.  Keep stirring it on and off until the rice and the toor daal is cooked.
13.  Garnish with coconut, mix and serve hot.