Reminder: wash your hands before you start cooking
Ingredients:
Rice:
1/2 cup Rice
1/4 cup Yellow moong dal (Split dehusked mung beans)
1.25 cups Water
1 tbsp Ghee
1 tsp Cumin Seeds
2 tbsps Dill (chopped)
1 tsp Ginger chili paste
Salt to taste
Optional:
A pinch Asafoetida
Beetroot Raita:
1 cup Yogurt
1/4 cup grated beetroot
Salt to taste
Rock salt to taste
Optional
1 tbsp beetroot leaves & stem chopped
1/2 tsp crushed mustard seeds
I often combine ingredients at hand to make a quick lunch. Rice with dal, veggies and yogurt has become my set meal for lunch. The combinations change and meals are effortless yet satisfying.
Type:
Hot
Prep Time:
10 mins
Cooking Time:
20 mins
Cuisine:
Indian
Method:
Wash the rice and the moong dal let them soak. You can wash them togetner.
Warm ghee in a pan.
Add cumin seeds and asafoetida.
As soon as the cumin seeds start to brown (less than 30 secs), add onion and saute.
Once the onions turn translucent (1-2 mins) add dill, salt, ginger chili paste, rice, moong daal and stir for a min.
Add water (draining excess water is not an option, so add about 2.5 times the water as rice and cook on medium heat for 10 mins. Then watch the rice until is it cooked. Add a little water if needed to coo
Keep an eye on the rice. While making the raita.
Mix all ingredients.
Meal is ready!