* 1 cup long-grained rice
    * 1 cup toor daal
    * 2 cups mixed frozen vegetables (carrots, beans, potatoes, peas)
    * 1 cup tamarind juice (soak golf ball-sized lump of tamarind
in 1 cup water for 15 minutes. Squeeze out juice.)
    * 1/2 cup dessicated coconut
    * 1 tsp coriander seeds
    * 1 tsp cumin seeds
    * 3 dry red chillies
    * 1 tsp aniseed/fennel seeds
    * 1" stick cinnamon
    * 4 cardamom
    * 6 cloves
    * 8 peppercorns
    * 1/2 tsp turmeric powder
    * 1 tsp garlic paste
    * 1 tsp ginger paste
    * 2 tbsps vegetable/canola/sunflower cooking oil
    * 6 curry leaves
    * 1 tsp mustard seeds
    * 2 onions sliced thin
    * Salt to taste
    * Coriander leaves to garnish

# Wash the toor daal and add 1 1/2 cups of water to it. Half cook
it in a pressure cooker. Keep aside.

# Roast all spices, mix with coconut, turmeric powder, ginger and
garlic and grind into a thick paste using a little water at a time.

#  Keep this masala aside.

# Heat oil in a pan and add the mustard seeds and curry leaves.
When they stop spluttering add the onions and fry till soft.

# Add the tamarind juice and 1 cup of water to this and bring to
a boil. Add the rice, vegetables, toor daal, masala and salt to
taste and cook till all ingredients are done.

# Garnish with coriander leaves and serve hot.