This is a main dish made of rice and pulses. This is Indian in origin and cooks fast and tastes great. Good to go with home made tomato chutney or mint chutney. I use India Gate rice as the grains are long. I use rice cooker to cook. A closed vessel or a pressure cooker can be used too.

Ingredients

2 serv.

One meal for 2
cups basmati rice↗1 1⁄4
cup masoor dal (Red Lentils)↗1⁄8
cup yellow moong dal (Green Gram)↗1⁄8
onion (peeled and finely sliced)↗1
tomatoes (cut into 8 pieces)↗1
green chilies (cut into 2)↗2 -3
teaspoon ginger-garlic paste1
teaspoon turmeric powder↗1⁄2
salt↗
cup coriander leaves↗1⁄2
mint leaves↗8 -10
cups water↗3
tablespoon ghee (Clarified butter)↗1
tablespoon cooking oil1
green cardamom pods↗2
small cinnamon stick↗1
pods cloves2

Step-by-step instructions

1
Wash the rice in 3-4 waters and keep aside. Wash the pulses together in 3-4 waters and keep aside.
2
In a skillet add the clarified butter and oil on high flame. When the clarified butter melts and mixes with the oil add the cardamom, cloves and cinnamon stick.
3
Add the sliced onions and green chillies and fry until the onions are transparent and just start to turn brown. Lower the flame.
4
Drain water from the washed pulses and add them to the onions. Mix well for a minute or two.
5
Add ginger garlic paste and mix well. Add washed corriander leaves and mix well.
6
After a minute add the tomato pieces, turmeric powder and mix well.
7
Drain the water from the washed rice. Add the rice to this and mix well to coat the rice with the rest of the ingredients. Turn off the flame.
8
In a electric rice cooker, pour the rice with the rest of the ingredients. Add 3 cups of water, salt to taste.
9
Now put the mint leaves on top and turn on the rice cooker for the rice to be done. Leave the cooker on warm for 15mins before serving.

Source: food.com

Original recipe ↗

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