A simple one pot meal of rice and lentils with a perfect balance of proteins and carbohydrates. This recipe is cooked in a traditional pressure cooker and is eaten all over India.
Ingredients:
Oil – 1 tbsp
Ghee – 1 tbsp
Rice – 1 cup
Toor dal – 1/2 cup
Onion 1 medium sized sliced lengthwise
Green chillies – 3 or 4 slit and seeds removed
Ginger – 1 inch piece chopped into small pieces or grated
Garlic – 5 or 6 cloves chopped
Tomatoes – 2 small chopped
Turmeric powder – 1/4 tsp
Salt – to taste
Bay leaf – 1
Cloves – 2
Cinnamon sticks of 1 inch – 2 pieces
Cardamoms – 2
Preparation:
Wash the rice and dal together and soak for about half an hour .Heat oil and ghee, add whole spices, onions, green chillies and saute for sometime. Then add chopped ginger, garlic and sauté. Add soaked rice and dal without the water. Add salt, turmeric powder and sauté for about 5 minutes. Keep stirring so that the rice doesn’t stick to the pan. Add 4 and 1/2 cups hot water and transfer the contents to cooker. Put the weight on when the steam comes and wait for the whistle. After one whistle, reduce heat and cook for 7 minutes. Let it cool down and then, open the cooker and stir lightly. This can served with roasted papad, fried papad, pickle, garlic red chilli chutney (as shown in pic) or any other spicy chutney.
Note: If you want dal rice to be more mushy, add half cup more water while it is cooking.
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