Ingredients:
• 1 cup – brown or ordinary rice, washed, soaked for 30 minutes
• 1/4 cup – whole lentils (whole masoor), washed, soaked for 30 minutes
• 1/4 cup – whole moong (green gram)
• 1 tsp – Garlic grated
• 1 tsp – Ginger grated
• 2 – green chillies, crushed
• 1 tsp – Lemon juice
• 1 stalk – Curry leaves
• 2 stalks – tulsi (holy basil)
• 1 tbsp – coriander leaves, finely chopped
• 1/4 tsp – each mustard and Cumin seeds
• 1/2 tsp – Coriander seed powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Garam Masala powder
• 1/4 tsp – black Maharashtrian masala (optional)
• 1/4 tsp – Cinnamon Clove powder
• salt to taste
Method:
- Heat small pressure cooker and add seeds. Allow them to splutter and add curry leaves.
- Add ginger, garlic and chilli and stir.
- Add drained rice, moong and lentils.
- Stir for 2 mins and add 4 cups of hot water.
- Add all other ingredients, stir and bring to a boil.
- Close lid with weight.
- Allow 3 whistles before you remove from fire.
- Allow steam to settle before opening the cooker.
- Transfer to serving dish and garnish with tulsi leaves and coriander.
- Serve hot with curds, raitha or kadhi.
Recipe courtesy of Saroj Kering