Dhuska (Jharkhand) – Sarah Todd

Ingredients

• 1 cup rice, soaked overnight
• ¼ cup urad dal, soaked overnight
• ½ cup chana dal, soaked overnight
• 2-inch piece ginger, peeled
• 3 green chillies
• Salt, to taste
• Water, as required
• 1 teaspoon jeera
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• ½ teaspoon haldi powder
• 1 tablespoon mustard oil
• ¼ teaspoon hing
• 1 cup onion, chopped
• 1 green chilli, chopped
• 1 teaspoon garam masala
• 1 cup tomatoes, puréed
• 1 cup kala chana, parboiled
• 2 boiled potatoes, diced
• ½ cup water
• A handful of fresh coriander, chopped