Preparation time: 15 minutes
Cooking time: 40 minutes
Black Gram stock mix
Soak grams overnight with cinnamon, cloves salt in 2 cups water. Pressure cook to give 1 whistle. Keep on low flame for 20 minutes. Let it cool. Strain grams, reserving the stock. Measure the stock and add enough water to make it up to 2 cups.
Heat oil in a heavy bottomed pan. Reduce flame. Add cumin. When it turns golden add the sliced onion. Stir fry till onions turn transparent. Add ginger and garlic paste. Stir fry 1 minute.
Add cooked gram, lemon juice, salt, garam masala and red chilli powder. Stir fry 2 minutes. Add pearl pishori rice. Mix. Add coriander leaves. Add the measured (2 cups) stock and water mixture. Boil. Cover with a well fitting lid. Cook on low flame for about 12-13 minutes or till done.
Fluff with a fork to let the steam escape so that the pearl pishori rice grains do not stick to each other. Serve hot with yogurt and salad.