This is a super simple, super quick & super easy dish, which I feel is cooked across India in some or other similar form. Although it’s a very simple dish even then best of cooks can sometimes mess it up. Some people like it cooked slightly dry and sometime slightly soupy, I personally like it soupy especially when I am not well.
Its best food to have if one is feeling heavy or one is low on appetite or especially when people are not well with stomach ailments. Try it then and am sure it will help feel good.
Its made with green moong lentils (split with skin or with yellow moong) and rice, pressure-cooked with salt and with a tempering of asafetida, cumin seeds and red chili powder in clarified butter (ghee). Wow the aroma and the taste of this simple dish is great.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
15 mins 10 mins 25 mins 1-2 Serving
Yellow Lentils or green moong slit lentils– 1 cup
Rice – 2 cups
Turmeric powder -¼ teaspoon (optional)
Water – 5 cups
Salt per taste
For tempering –
Ghee or oil or butter – 2 tablespoons
Cumin seeds (jeera) – ½ tablespoon
Asafetida (heeng) powder– ¼ teaspoon
Red chili powder – ½ teaspoon
- Wash and soak Moong dal & rice together for half to one hour.
- Pressure cook and turn off the heat after one whistle. Don’t open the cover immediately. Let the steam settle down first then open.
- Heat ghee or oil or butter in a pan and add cumin seeds, asafetida powder. When cumin seeds start to crackle add red chili or black chili powder per taste and choice.
Note: Garnish with fresh coriander. Serve hot. It is good on its own or else can be taken with a bowl of fresh yoghurt or buttermilk.