A fantastic dish that offers almost a complete meal using moong dal and rice. There are various ways to cook them. some added ground pepper or other spices as well.
This recipe was perfect. My family raved about how good it was. Perfect blend of seasonings comprise of mustard seeds, whole cumin, ginger and chili powder makes this rice so appetizing that you can eat them without any gravy. I honestly didn't expect them to like it so it was a great surprise! Even the color made it fun for them to eat.
MOONG DAL RICE
Yield : 2-3 servings
1 C basmati rice (washed and soaked for 20 minutes, drained)
1/2 C moong dal (washed and soaked 2 hours, drained)
3 tablespoons ghee/butter
1 onion chopped
1/2 in ginger minced
1 tsp whole cumin
1 tsp mustard seed
1/2 tsp chili powder
3.5 C water
salt to taste
Heat the ghee in a deep pot. Splutter the mustard seeds, add the cumin and fry until fragrant.
Now add the onion, ginger, chili powder and salt. Fry until onion turns soft.
Mix in rice, water and moong dal, bring to a boil.
Once water has evaporated, reduce heat to the lowest, cover the pot and simmer for 5 minutes.
Remove from heat, fluff the rice with a fork.
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