Tendli (Tondekayi) bhaat - Konkan recipe

If you are a rice lover from the coast, you'll love this dish!

For the pressure cooker:
Tendli (1/4 kilo) - Slit each tendli lengthwise into four pieces.
Rice - 1 cup
Turmeric powder - 1/2 tsp
Tamarind paste - 2 tbsp (or to taste)
13/4-2 cups water
Salt (to taste)
Masala
2 tbsp coriander seeds
5-6 fenugreek (methi) seeds
4 cloves
1 inch cinnamon stick
4 red chillies (byadgi/kashmiri/low spice variety)
1 tsp mustard seeds
1 tsp roasted gram (chana)
1 tsp urad dal
1/4 cup grated coconut
Seasoning
1 tsp chanal dal
5-6 curry leaves
1 tsp groundnut
1 pinch Hing
Coriander leaves finely chopped.
Procedure

1. Dry roast the masala in a kadai or frying pan, and grind it without using water to a coarse mixture.
2. In a pressure cooker, add 1 tbsp oil. When hot, add tendli and stir fry for two minutes. Add tamarind paste, and roast till the raw tamarind smell goes away.
3. Add washed rice, water, salt, and pressure cook for two whistles. Allow to cool.
4. After pressure cooker cools, remove the lid, and allow the rice to lose the water content.
5. Add the masala, ghee (1 tbsp - optional), and mix.
6. In a Kadai, add oil. When hot, add the Channa dal, hing, and wait till channa dal turns golden brown. Add groundnuts, and roast them. Add curry leaves.
7. Add the seasoning to the rice.
8. Garnish with chopped coriander.

Best served with plain curd.