Ingredients

• 2 TBSP grapeseed oil - for ogarne
• 1 tsp mustard seed - for ogarne
• 1/2 tsp cumin seed - for ogarne
• 1 tsp hingu - for ogarne
• 1/4 cup toor dhal, soaked (if using pressure cooker, soaking not needed)
• 3/4 cup raw rice, soaked (if using pressure cooker, soaking not needed)
• 2cloves, 1/2-inch cinnamon stick (opt in ogarne)
• 1/4 cup fine dice onion, for sautee
• 1/2 cup peas - opt
• potatos 1/4 inch chop - opt
• onions- chunky chop - opt
• carrots- 1/4 inch chop - opt
• tomatos- 1/4 inch chop - opt
• eggplant- 1/4 inch chop- opt
• 1TBSP ginger masala
• 1-2 TBSP garlic masala
• 2-3 TBSP serrano paste
• 1 tsp garam masala - opt
• salt to taste
• 1 TBSP turmeric powder

Directions

1. For ogarne, heat the grapeseed oil, add mustard seeds, let them "pop, then add cumin seeds and hingu ( and optional cloves, cinnamon).

2. Add onions and sautee until translucent.

3. Transfer to pressure cooker, and add the dhal/rice. Remember, if you are not using a pressure cooker, you must first soak dhal/rice.

4. Serve with yogurt or Kuddi.

5. Add all the desired veggies to the pressure cooker.

6. Add the ginger, garlic, and serrano paste.

7. Add salt to taste, and garam masala here is optional. (If you have used the cloves/ cinnamon in your ogarne, the garam masala is not necessary).

8. Add water to 1 inch above the rice/dhal mixture.

9. Add turmeric.

10. Set pressure cooker to 12 minutes on digital cooker, or 3 puffs on regular cooker. These cooking times will vary significantly, pending the type of cooker you use. After opening the lid, let the contents thicken and evaporate excess water, by leaving lid open.

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