(Rice & Lentils Medley)
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Prep Time: 10 mins
Cooking Time: 30 mins
Serves: 2-4
Recipe Source: My DoddammaIngredients:
1½ cups Rice (preferably Sona Masuri or you can use Basmati as I have used here)
1 cup Yellow Moong Dal/Split Green Gram
½ cup Cashews
8 cups Milk+Water (I used 1 cup Milk+7 cups Water)
2-3 Green Chillies, slit (Optional)
1 inch Ginger
1 tsp Black Pepper Corns, lightly crushed or used as whole
1 tsp Jeera/Cumin Seeds
Few Curry Leaves
3-4 tbsp Thuppa/Ghee/Clarified Butter
Salt to taste
In a same pan add ½ tbsp of ghee and add cashews. Roast it on medium to low heat till they turn golden. Keep it aside.
Mix
roasted moon dal and rice and wash it in cold water 3-4 times till the
water turns clear. Drain all the water and keep it aside.
Heat 2
tbsp of Ghee in a thick bottomed pan or pressure cooker. Add jeera,
pepper corns and curry leaves. When jeera starts to sizzle, add slit
green chillies, ginger, rice and dal and mix well till every grain is
coated with ghee, about 1-2 mins.
Now add milk, water and salt to
taste and mix well. Cover the pressure cooker lid with weight and cook
it on medium-high flame for 15-20 mins. Let it the pressure be released
completely before opening the lid, about 5 mins.
If using thick
bottomed pan, cover the lid and let it cook undisturbed for 10-12 mins
on high flame. By this time water will start to bubble and pour from
vessel. Remove the lid; mix the rice and lentils properly. Again cover
the vessel with lid, leaving little gap to escape the steam. Let it
cook this way for another 5-10 mins till the rice and dal is plumped
and doubled in volume. Remove the vessal from gas.
Mix in roasted
cashews with ghee, 1-2 tbsp of ghee. Cover and let it sit for another
10 mins for the flavours to blend. Serve this hot with any chutney,
lightly spiced curry/Kurma or with my favourite, Raita or plain curds.
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Labels:
Bachelor Friendly,
Cashew Nuts,
Ghee,
Milk,
Rice,
Sona Masuri Rice,
Split Moong Dal,
Tamilnadu Recipes