INGREDIENTS ( 1 CUP = 240 ML , 1 TABLESPOON = 15 ML , 1 TEASPOON = 5 ML )
– HALF CUP BROWN RICE
– 1/4 CUP WHOLE GREEN MOONG BEAN
– HALF CUP BROWN MOTH BEANS
– 1 – 2 GREEN CHILIES CHOPPED
– 1 CLOVE OF GARLIC FINELY CHOPPED
– 1/2 INCH GINGER FINELY CHOPPED
– 1 ONION CHOPPED
– 2 TOMATOES PUREED
– A PINCH OF ASAFOETIDA ( HING )
– 1 TEASPOON CUMIN SEEDS ( JEERA )
– 1/2 TEASPOON TURMERIC POWDER ( HALDI )
– SALT TO TASTE
– LEMON JUICE TO TASTE
– 2 TEASPOON OIL ( NORMAL COOKING OIL )
Instructions
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Wash the rice and lentils under running water. Soak in 3 cups of hot water for 30 minutes.
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Heat oil in a pressure cooker. Add asafoetida and cumin seeds. When the seeds start to crackle, add chopped onions. Sauté the onion for a minute.
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Add chopped ginger, garlic and chillies to the onions. Sauté for 5 mins.
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Add the tomato purée and the remaining spices. Mix well. Sauté for a minute. Drain the rice and lentils and to the onion-tomato mix. Mix well. Add 2 cups water, close and pressure cook for two whistles. (If cooking in a stock pot, cook for about 20 minutes till the lentils are tender and the rice is cooked through.)
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Remove from heat and let the steam escape on its own before opening the cooker.
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Serve hot with some papads and pickle.