Ingredients - Serves 6
- 1 large (or 300 g) onion, chopped
- 1 cup mixed vegetables (carrots, green beans, green peas and potatoes), diced, optional
- 1½ cups split mung bean (moong dal)
- ¾ cup split pigeon peas (toor dal) or split red lentils (masoor dal) (using split pigeon peas/toor dal will increase cooking time)
- 2½ cups rice (any kind, non-glutinous)
- 7-8 cups of water
- 3 tbsp ghee or oil
- 4-5 cloves (or 8-10 g) of garlic, finely chopped
- ½" piece (or 5 g) of ginger, finely chopped
- 6-8 green chillies, finely chopped (adjust based on your spice/heat tolerance)
- 2 tsp turmeric powder
- Salt, to taste
- chopped fresh coriander, optional
- For the tempering
- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- 5-6 dried red chillies, broken into small pieces
- 8-10 curry leaves, optional
- a pinch of asafoetida (hing)
Steps
- Heat 3 tbsp of ghee or oil in a large pot. Saute the ginger, garlic and green chillies, for two minutes or until the raw smell of the garlic is gone
- Add the chopped onions and fry until they are translucent. Add the lentils (dal), vegetables and rice and fry for 1-2 minutes
- Add turmeric, salt and water and cook until the mixture is soft and mushy
- Add chopped fresh coriander, if using
- For the tempering
- Heat 1 tbsp ghee or oil in a small saucepan. Add all the remaining ingredients and fry until the cumin seeds splutter
- Mix the tempering into the rice in step 1 and serve immediately
Use a {pressure cooker} to speed up the cooking
By Sirisha Tadimalla on