Aval

How to Prepare

1. Rinse 10 cups of aval (flattened rice) under running water for a few seconds and drain well. Set aside to soften for 10 minutes.
2. Heat 5 tablespoons of oil in a large kadai or wok over medium heat.
3. Add 2.5 teaspoons of mustard seeds and let them splutter.
4. Add 5 tablespoons of chana dal
5. 5 tablespoons of urad dal, and 5-6 dried red chilies. Fry until the dals turn golden brown.
6. Add 40 curry leaves and 1.25 teaspoons of asafoetida. Sauté for a few seconds.
7. Add 5 medium finely chopped onions and sauté until they turn translucent.
8. Add 10 medium finely chopped tomatoes and cook until they become mushy.
9. Add 2.5 teaspoons of turmeric powder
10. 5 teaspoons of sambar powder, and salt to taste. Mix well.
11. Add the softened aval to the kadai and mix thoroughly to coat it with the masala.
12. Cook for 5-7 minutes on low heat, stirring occasionally.
13. Add 1.25 cups of chopped coriander leaves and mix well.
14. Serve hot with coconut chutney or raita.