rice with split green gram lentils
(mung daal khichadi)
Ingredients
long grain rice - 1 cup
split green gram lentils (mung daal) - one fourth cup
water - 2 cups
vegetable oil - 2 tablespoons
cumin and mustard seeds - 1 teaspoon each
turmeric - 1-1/2 teaspoons
asafoetida (hing) - 1 teaspoon
curry leaves - 5-6
red chilli powder - 1 teaspoon
*maharastrian goda masala - 1 teaspoon
garam masala - 1 teaspoon (optional)
tomato - 1/4 cup (optional), chopped
salt to taste
cilantro to garnish
Recipe
1. Wash rice and split green gram lentils ( mung daal) seperately.
2. Heat vegetable oil in a nonstick cookware having a tight lid or in a pressure cooker,
add mustard and cumin seeds.
3. Add turmeric, asafoetida, curry leaves after sputtering of cumin and mustard seeds, followed by washed rice and lentils. Saute for a couple of minutes , add water.
4. Stir well, add salt, Maharashrian goda masala, garam masala, chili powder and tomatoes. Cook uncovered for 5-7 minutes over moderate heat , then simmer and cook with a lid on for 7-8 minutes. Stir occasionally to avoid breaking of grains.