Mix rice and toor dal and soak them overnight in water in a large vessel. Drain and clean under running water the next morning and keep for 5 minutes.
Grind the drained rice and dal mixture in a grinder using yogurt and fresh water to make paste (not too thick or too thin) and pour it into another vessel.
Now, mix well the rice-dal paste with 2 tbsp mustard seeds, eno, chopped coriander, chopped hot peppers, salt, sugar, shredded ginger, haldi and 1 tbsp oil (optional). Shredded cabbage if used may be added at this time.
Pour in oven-proof deep container greased with oil.
Place in pre-heated oven at 300 degrees F for 15 minutes.
The handvo is ready.
In a small container with handle, pour remaining oil, mustard seeds, sesame seeds, dry peppers and warm for 2 minutes.
Pour tempering over handvo for taste.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.