For 4 Servings:
1 cup of rice
1/2 cup of split moong dal or toor dal
4 cups of water
1 onion, finely chopped
1-2 green chilies, finely chopped
1 teaspoon cumin seeds
1 teaspoon of ginger-garlic paste
1/4 teaspoon of turmeric powder
Salt to taste
1 tablespoon of ghee or oil
Fresh cilantro for garnish
Optional ingredients:
1/4 teaspoon of asafoetida powder
1/2 teaspoon of cumin powder
1/2 teaspoon of coriander powder
1 cup of mixed vegetables such as carrots, peas, beans, and potatoes, finely chopped
1. Rinse the rice and dal together and soak them in enough water for 20-30 minutes.
2. Heat ghee or oil in a pressure cooker over medium heat.
3. Add cumin seeds and let them crackle.
4. Add the chopped onions, ginger-garlic paste, and green chilies. Cook until the onions are translucent.
5. Add the mixed vegetables, if using, and cook for a couple of minutes.
6. Add the turmeric powder and all the powdered spices, if using (cumin powder, coriander powder, asafoetida powder), and cook for a minute.
7. Drain the soaked rice and dal and add them to the cooker.
8. Add 4 cups of water and salt to taste.
9. Close the lid and pressure cook for 3-4 whistles or until the rice and dal are cooked.
10. Once the pressure releases, open the lid and give it a good mix.
11. Garnish with fresh cilantro and serve hot with yogurt or pickle.
For 4 Servings:
1 cup of rice
1/2 cup of split moong dal or toor dal
4 cups of water
1 onion, finely chopped
1-2 green chilies, finely chopped
1 teaspoon cumin seeds
1 teaspoon of ginger-garlic paste
1/4 teaspoon of turmeric powder
Salt to taste
1 tablespoon of ghee or oil
Fresh cilantro for garnish
Optional ingredients:
1/4 teaspoon of asafoetida powder
1/2 teaspoon of cumin powder
1/2 teaspoon of coriander powder
1 cup of mixed vegetables such as carrots, peas, beans, and potatoes, finely chopped
1. Rinse the rice and dal together and soak them in enough water for 20-30 minutes.
2. Heat ghee or oil in a pressure cooker over medium heat.
3. Add cumin seeds and let them crackle.
4. Add the chopped onions, ginger-garlic paste, and green chilies. Cook until the onions are translucent.
5. Add the mixed vegetables, if using, and cook for a couple of minutes.
6. Add the turmeric powder and all the powdered spices, if using (cumin powder, coriander powder, asafoetida powder), and cook for a minute.
7. Drain the soaked rice and dal and add them to the cooker.
8. Add 4 cups of water and salt to taste.
9. Close the lid and pressure cook for 3-4 whistles or until the rice and dal are cooked.
10. Once the pressure releases, open the lid and give it a good mix.
11. Garnish with fresh cilantro and serve hot with yogurt or pickle.
