Wednesday, 3 September 2014

Dhal Rice


Dhal rice is a variation of traditional kichadi and it makes a wholesome meal.

Ingredients: (Serves Two)
Rice – 1 teacup (150ml)
Onion – small, 1 no, chopped
Moong dhal (green gram dhal) – ½ teacup (75ml)
Carrot – small, 1 no, cut into small pieces
French beans – 2no, chopped into small pieces
Frozen peas – 1 tablespoon
Green chilli – 2 no, chopped
Tomato – small, 1no, chopped
Salt – 2 teaspoons (adjust to taste)
Mustard seeds – 1 teaspoon
Turmeric powder – ½ teaspoon
Oil – 1 tablespoon
Ghee – 1 teaspoon (optional)
Curry leaves – a few (optional)

Method: Cut carrot and French beans into small pieces. Wash all the vegetables well and drain. Soak frozen peas in water for 5 minutes. Drain and add to the vegetables.

Heat oil in the pressure cooker, add mustard seeds and once they start to sputter add onion pieces. Fry till they become transparent. Add tomato pieces and sauté for a minute. Add the vegetables and sauté for 2 minutes. Wash rice and dhal well and add to the cooker. Add 4 teacups (600ml) of water, salt, turmeric powder, green chilli and curry leaves. Mix well, cover the lid and cook on medium flame. Check if the steam escapes through the nozzle, and then place the weight. After pressure builds up and the cooker starts to whistle, keep the fire on for 6 whistles. Switch off the fire. Wait for the pressure to subside and then open the lid. Add ghee and mix the contents very well. Dhal rice can be eaten with pickles or tomato chutney. 

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