- 1/2 cup Moong dal
- 1 cup Rice
- 2 tsp Cumin seeds
- 1 tsp Whole Peppercorns
- 2 cloves Garlic (optional)
- 2 Green chillies slit
- 2 tsp Oil
- 4 cups Water
- 2 tbsp Ghee
- Salt to taste
Method 1:
- Heat a pan, when hot roast the moong dal to light brown color. Transfer to a bowl.
- Add the rice in that bowl and wash both rice and moong dal thoroughly.
- Now heat a pressure cooker add oil.
- Add cumin seeds, pepper corns, garlic and green chillies. Fry till cumins splutters.
- Add the washed, drained rice and moong dal. Stir in the oil and pour water, add salt.
- Close the lid and pressure cook for 3 whistles.
- Once the steam is released, remove the lid and add ghee and mix well with a spatula.
- Transfer to a serving bowl and serve with peanut chutney.
Method 2:
- Roast the moong dal to slight brown color. Wash both rice and moong dal.
- Put in the pressure cooker with water and salt and cook for 3 whistles.
- Once the steam released remove the lid and gently mash the rice and dal with spatula and keep aside.
- Now in a mixie jar add pepper corns, cumin and 1" ginger.
- Grind to a coarse paste.
- Now heat a kadai or wok, add oil and fry the grounded paste.
- Add the mashed rice and dal to this and keep mixing.
- Add ghee and mix once again.
- Transfer to a serving bowl.
- Serve hot with chutney and sambar.
Note:
- Method 1: is easy and simple to make.
- Method 2: this one taste the best.
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