Recipe and Photo Courtesy: Priya (my friend)
Basmati Rice -1 cup
Moong Dal-1/2 cup
Masoor Dal-1/2 cup
Water- 5 cups
Ghee – 2+2 tsp
Oil – 2 tsp
Onion -1 (fine chopped)
Tomato-1 average sized (fine chopped)
Garlic (2 pods)-fine chopped
Green chilies -3 slit vertically
Ginger Garlic paste -1/2 tsp
Methi seeds-1/2 tsp
Cinnamon-1 inch stick
Bay leaves -2
Whole black pepper -4
Garam masala -2 tsp
Turmeric powder -1/2 tsp
Chilly powder- ½ tsp
Coriander leaves -4 sprigs
-In a pan, dry roast the moong dal and masoor dal together on a low-medium flame till it gives out a nice aroma. Keep aside.
-In a pressure cooker/pressure pan on medium flame, add 2 tsp ghee. Add the whole spices, jeera, methi and garlic. Once they infuse their flavor, add slit green chilies, onions and ginger garlic paste.
-Sauté till translucent with a little salt.
-Add tomatoes, chilly powder, turmeric powder and garam masala. Add 2 sprigs coriander leaves.
-Sauté for 3 min. Add water along with the dals and rice followed by the desired amount of salt.
-Pressure cook on medium flame until it whistles 4 times.
-Move away from the heat and let it release its pressure naturally.
-Add the remaining 2 tsp of ghee. Garnish with coriander leaves.
-Serve hot with lemon pickle, potato sabzi and papad.
Calorie per serving: 177 cal approx.