Ingredients

• 1 cup - rice (steamed/raw)
• 1/4 cup - toor dal
• 2 cups - water
• 2 - red chillies, broken into 2 pieces
• 1 - onion, cut into small pieces
• 1 - tomato, cut into small pieces
• 4 to 5 cloves - garlic, crushed
• 1/2 tsp - jeera
• 1/2 tsp - mustard
• 1/4 tsp - tamarind juice
• 1 sprig - curry leaves
• 1 tsp - coriander leaves
• 1/2 tsp - chilli powder
• 1 pinch - turmeric powder
• Salt - to taste
• 2 tsp - Oil

How to Make Devanga Rice

• Wash and soak the rice and dal.
• Heat oil in pressure cooker. Add mustard to it.
• When it crackles, add onion, red chillies, garlic, and curry leaves and sautee.
• Add tomato after the onions turn golden brown.
• After a minute, add the rice, dal, water, turmeric powder, chilli powder, salt, tamarind juice and coriander leaves. Sautee well.
• Let it cook for two whistles.
• Remove and serve hot with papad, pickle, or curd.