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
Sapana Behl likes books and soft music, but it's cooking that is her passion. Her blog, Cooking with Sapana, features the best of vegetarian recipes.