Ingredients
The following ingredients have 1 Servings
- 1 to 2 tablespoons ghee ((clarified butter) or oil)
- ¾ to 1 teaspoon cumin seeds
- 1 bay leaf (or 1 sprig of curry leaves (optional))
- ¾ to 1 teaspoon ginger (grated or ginger paste (1 inch piece))
- ¼ cup onion (finely chopped (1 very small, optional))
- 1 green chili (slit or ½ tsp red chili powder)
- ½ cup tomatoes (deseeded & fine chopped or pureed (1 medium))
- ¼ teaspoon turmeric
- ⅓ teaspoon salt ((adjust to taste))
- ½ cup rice ((any kind or quinoa, steel cut oats, millets))
- ½ cup moong dal ((skinless petite yellow lentils) (or any other dal))
- 4 cups water ((more to adjust, for porridge consistency))
- 1 pinch asafoetida ((hing) (optional))
- ½ tablespoon ghee (for topping)
- 1 medium carrot (cubed)
- 8 french beans (cut to 1 inch length)
- 1 small potato (cubed)
Instruction
- Add rice and moong dal to a pot. Rinse them at least thrice & drain water completely. If you do not have a cooker, then soak them for 30 to 40 mins. This will help them cook faster.
- Heat ghee in a pressure cooker or pot on a medium heat. Once the ghee is hot, add bay leaf (optional) and cumin seeds.
- Soon the seeds begin to splutter, then add ginger & saute until fragrant, for about 30 to 60 seconds & sprinkle hing.
- Add onions and green chilies. Saute them until the raw smell of onions goes away & they begin to turn golden.
- Next add tomatoes, carrots, beans, salt and turmeric. Saute for 3 to 4 mins.
- Then add drained daal and rice. Saute for 3 to 4 mins.
- Pour 4 cups water for porridge like consistency or 3 cups for mushy consistency.
- Stir well & taste the water. Add more salt if needed.
