Ingredients

• 1           cup basmati rice
• 1           cup long grain ice
• 1/4        cup chana daal
• 1/4        cup moong daal
• 1/4        cup Toor Daal
• 1           cup yoghurt
• 1/2        cup water
• 1           tsp ajwan(ajma)
• 1           tablespoon Sesame seeds
• 1           tsp chilli powder(optional)
• 1           tsp freshly ground black pepper
• 1           tsp freshly ground cumin(jeera)
• 1/2        tsp turmeric powder
• 1           tsp ground garlic
• 1           tsp ground ginger
• 1           tsp ground jalepino
• 2           tbsp sugar
• 1           cup sliced onions
• 1/4        cup fresh chopped cilantro
•              juice of 1 lemon or
• 1/2        tsp citric acid
• 1           tsp eno or baking soda

For Tempering(Vagar)

• 1/2        cup vegetable oil(or oil of your choice)
• 10         curry leaves
• 1/2        tsp mustard seeds
• 1/2        tsp fenugreek seeds
• 1/2        tsp cumin seeds
• 1           red chilli (dried or fresh)(optional)

For Decoration

• 2           tablespoon sesame seeds
•              a few onion rings
•              a few cilantro leaves

Instructions

1. Rinse and soak the rice and daal for 5 hrs or overnight.
2. In the morning drain the rice and daal.  In a blender or a food processor puree this with yoghurt and water to a thick paste.  Let it stand overnight.
3. In the morning add the rest of the ingredients except eno and mix well.
4. Preheat the oven to 375 degrees.  Grease the baking pan with pam or butter.  Line the pan with baking paper.
5. Make the vagara,
6. Heat the oil in a fry pan.  When the oil is hot add curry leaves, and the rest of the vagaries ingredients.  When the seeds start to pop, add this to the mix.  Add the eno and mix well.
7. Pour the mix in the prepared pan. decorate with sesame seeds, onion rings and cilantro leaves.
8. Bake on the middle shelf for 1 hour till the top is brown and when you insert a bamboo stick it in the middle, it comes out clean.
9. Serve with Garlic Chutney or Sambaro.