Gujarati Handvoh

Ingredients

2 cup long-grain Rice
1 cup Toor daal
4 cup Water
Other:

1 cup plain khatta Yogurt or 2 cup Buttermilk (Chaas)
3 tbsp Coriander chopped
1/2 Ginger - shreded
1-2 hot Pepper - chopped or miced.
1/2 cup Mustard seeds
1/2 cup Sesame seeds ( Tal)
2 tsp Eno or 1 tbsp Sodabi Carb
2 tbsp Sugar
1 tblsp Halder (yellow powder)
1/2 cup Oil
2-3 dry Red Peppers.
Salt to taste
1/2 lb Cabbage (optional)

Method:

1. Mix rice & Toor daal, soaking under water, over night in a large vessel (6 Qt).
2. Drain and clean under running water mix of rice & toor daal, and keep drained for 5 minutes.
3. Grind the drained rice & daal mix in grinder, using all yogurt & fresh water make thick paste (not thick, not liquidy and not smooth) and pour in another vessel.
4. Now mix well all rice-daal paste, 2-tblsp mustard seeds, eno, chpped coriander, chopped hot peppers, salt, sugar, shradded ginger, halder and 1 tblspoon oil. Optional Cabbage shredded may be added in this mix at this time.
5. Pour all mix in greased with oil, oven proof deep container. Note: If you don't like thick handov, make two times. I like only 1-1/2" deep mix.
6. Place in pre heated oven at 300 for 15 minutes.
7. Check than every 10 minute until done. Takes 25-30 minute to cook. This is your Handvoh
8. In small container with handle (For Vaghar), pour remaining oil, mustard seeds and Tal (small seeds), dry peppers, warm up for 2 minutes.
9. Pour Vaghar on top of Handvoh (item -7) for taste.

Making time: 1 hr, excluding overnight fermatation time.
Servings: 4-6 people.