Masala Rice

INGREDIENTS
Rice - 1 cup
Big Onion - 1 medium sized
Tomato - 1 medium sized
Ginger- 1 tsp chopped
Turmeric powder - ¼ tsp
Sambar powder/ Pav Bhaji Masala - 1 tbsp
Chopped Vegetables* -1 cup
Coriander leaves - a handful
Water - 1.5 cups
Salt - as required
To temper
Ghee/Oil - 2 tbsp
Mustard seeds - ½ tsp
cumin seeds - ½ tsp
Urad Dal - ¼ tsp
Hing - a generous pinch
* I have used carrots, beans and green capsicum

Preparation :
Wash rice and soak it in water for 20 minutes. Wash and chop all vegetables into cubes. Slice onions, chop ginger and tomatoes finely. Roughly chop coriander leaves. Set aside.
Heat a pressure cooker with ghee or oil. Add mustard seeds,cumin seeds,hing and urad dal. Let mustard seeds crackle. Then add onions along with ginger .
Saute them nicely until golden brown.
Once onions becomes transparent , add tomatoes along with salt, turmeric powder and sambar powder/phav bhaji masala powder.
Fry tomatoes until the raw smell of tomatoes leaves and become mushy.
Now add chopped vegetables and toss them nicely for 3 minutes. Then add soaked rice.
Mix well. Add water (1.5 cups of water) and bring it to a boil.Add in coriander leaves at this stage.
Then close the lid of pressure cooker and cook everything in a medium flame for three to four whistles.
Once the pressure releases, open the cooker and fluff the rice with a spoon slowly, top with ghee if required. Garnish with coriander leaves.

Disclaimer: If feeding to baby under 12 months, do not add sugar or honey. You may use date puree for sweetening.

For babies, above 12 months, we recommend do not add white sugar, you may use honey, jaggery or date puree for sweetening.

Always check with your pediatrician before introducing any new food.
Pic Source: Google
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