Curry

Preparation of the Curry

• 2 tbsp Oil
• 1 Bay Leaf
• 1-inch Cinnamon Stick
• 1 Star Anise
• 3-4 Green Cardamoms
• 3-5 Cloves
• 10 Black Peppercorns
• 1 Onion (finely chopped)
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 7-8 Green Chillies (slit)
• 1 cup Masoor Dal (cooked)
• 1 cup Coconut Milk
• 1 cup Water
• 1/2 cup Water
• Salt (as required)

For the Curry Paste

• 1/2 cup Fresh Coconut (grated)
• 1/4 cup Cashew Nuts
• 1 tbsp Poppy Seeds (soaked)

For the Rice (Brown Bhaat)

• 2 tbsp Ghee
• 1-inch Cinnamon Stick
• 1 Star Anise
• 3 Green Cardamoms
• 3-5 Cloves
• 1/4 tsp Black Peppercorns
• 2 Bay Leaves
• 3 Onions (sliced)
• 2 cups Rice (soaked)
• 5 cups Water
• Salt (as required)
• Fried Onions (for garnish)

Tempering for the Curry

• 1 tsp Ghee
• 1 Dry Red Chilli
• 1/2 tsp Kolhapuri Masala (recipe given below)