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Nutritious Lentil Rice
Method
- Heat small pressure cooker, add seeds.
- Allow to spullter, add curryleaves.
- Add ginger, garlic, chilly, and stir.
- Add drained rice, moong, lentils.
- Stir for 2 minutes, add 4 cups hot water.
- Add all other ingredients, stir, bring to a boil.
- Close lid with weight.
- Allow for 3 whistles, remove from fire.
- Allow steam to settle, before opening cooker.
- Transfer to serving dish, garnish with tulsi leaves and coriander.
- Serve hot with curds, raitha or kadhi.
Making time:30 minutes
Makes:3 servings approx
Shelflife:1 day
Ingredients:
1 cup - brown or ordinary rice, washed, soaked for 30 minutes)
1/4 cup - whole lentils (whole masoor), washed soaked for 30 minutes
1/4 cup - whole moong (green gram)
1 tsp - garlic grated
1 tsp - ginger grated
2 - green chillies, crushed
1 tsp - lemon juice
1 stalk - curry leaves
2 stalks - tulsi (holy basil)
1 tbsp - coriander leaves, finely chopped
1/4 tsp - each mustard & cumin seeds
1/2 tsp - coriander seed powder
1/4 tsp - turmeric powder
1/4 tsp - garam masala powder
1/4 tsp - black maharashtrian masala (optional)(recipe in index)
1/4 tsp - cinnamon clove powder (recipe in index)
salt to taste
1 cup - brown or ordinary rice, washed, soaked for 30 minutes)
1/4 cup - whole lentils (whole masoor), washed soaked for 30 minutes
1/4 cup - whole moong (green gram)
1 tsp - garlic grated
1 tsp - ginger grated
2 - green chillies, crushed
1 tsp - lemon juice
1 stalk - curry leaves
2 stalks - tulsi (holy basil)
1 tbsp - coriander leaves, finely chopped
1/4 tsp - each mustard & cumin seeds
1/2 tsp - coriander seed powder
1/4 tsp - turmeric powder
1/4 tsp - garam masala powder
1/4 tsp - black maharashtrian masala (optional)(recipe in index)
1/4 tsp - cinnamon clove powder (recipe in index)
salt to taste
