📝 Ingredients:
- ½ cup rice (washed)
- ½ cup moong dal (yellow or split green, washed)
- 1 tbsp ghee or oil
- ½ tsp cumin seeds
- A pinch of hing (asafoetida)
- 1 onion (chopped, optional)
- 1 tomato (chopped)
- ½ cup carrots (chopped)
- ½ cup green beans (chopped)
- ¼ cup green peas
- ½ tsp turmeric powder
- ½ tsp ginger paste (optional)
- Salt to taste
- 3.5 to 4 cups water (adjust for consistency)
- Fresh coriander for garnish
👩🍳 Method:
- Rinse & Soak (optional):
Rinse rice and dal together 2–3 times. Soak for 15–20 mins for faster cooking. - Prepare Tadka:
In a pressure cooker or heavy pot, heat ghee/oil. Add cumin seeds and hing.
Add onions (if using) and sauté until translucent. - Add Veggies:
Add tomatoes, carrots, beans, peas (or any other veggies). Cook for 2–3 mins. - Spices & Dal-Rice:
Add turmeric and salt. Then add soaked rice and dal. Mix well. - Cook:
Add 3.5–4 cups of water.- Pressure cooker: Cook for 3–4 whistles.
- Pan: Cover and cook for 30–40 mins on low heat, stirring occasionally.
- Serve:
Garnish with coriander. Drizzle a little ghee on top if desired. Serve hot with curd, pickle, or papad!
✅ Tips:
- Add spinach, pumpkin, or bottle gourd for extra nutrition.
- Can blend lightly for toddlers or elderly.
- Great for detox, digestion, and recovery meals!