Wash thoroughly so that all the dirt and chemicals if it is on the grains are washed off.
Add 5 Glasses of Water and let it soak for an Hour
5 Glass Water
The grains absorbed water and bulged a little bit. Add 1 more glass of water.
1 Glass Water
Put the Clay pot on flame and let it boil. We can see that there is a boil in 10 mins and there is a foam formation on the surface.
Remove the foam with a help of a spatula, so that the uric acid is reduced which is healthy.
Add Salt and Turmeric Powder. Mix with a wooden spatula, close the lid and let it boil at a low flame for around 15 mins. Mix it 2-3 times in regular intervals.
2 tbsp Salt / As per taste, 1 tbsp Turmeric Powder
Check if the rice is cooked and is smooth using fingers. Close with lid and remove the clay pot from the flame. As the clay pot is still at high temperature the food is still cooking inside.
Tadka / Tempering 1
Take a pan and add oil on high flame.
2 tbsp Oil
After the oil gets heated, add Mustard Seeds, Cumin Seeds, Green Chilli and Curry Leaves. Mix it a let it fry for a couple of seconds.
½ tsp Mustard Seeds, 1 tsp Cumin Seeds, 1-2 Pieces Sliced Green Chilli, 7-8 Pieces Curry Leaves
Add Onions, mix and fry until the colour of the onion changes to pinkish.
1 Piece Chopped Onion
Add tomatoes and fry until they get soft.
2 Piece Chopped Tomato
Add Corriander Powder and Garam Masala. Mix it for around 30 Seconds
1 tsp Corriander powder, ½ tsp Garam masala
Add this tadka in the Clay pot and mix it with the cooked Rice and Dal.
Add water to the pan and transfer it into the clay pot.
½ Glass Water
Cook on a low flame again for a couple of minutes with the lid closed
Turn off the flame and add Corriander leaves and Mix it.
Corriander Leaves
Tadka / Tempering 2
Take a small Pan, add Ghee. After a few seconds, add Cumin Seeds, Curry leaves and Red Chilli.