Ingredients
1 tablespoon oil
2 sticks cinnamon
2 pods cardomom
2 cloves
4-5 peppercorns
1/2 tspn cumin seeds
1 medium onion; chopped fine
3 cloves garlic; minced
1/2 tspn tumeric
1 cup skinned mung or tuver daal; washed and soaked for 30 minutes
1 1/2 cups rice; washed and soaked for 30 minutes
salt to taste
5 cups of water
Heat the oil in a pan, add the cinnamon, cardomom, cloves, peppercorns and cumin seeds, as soon as they splutter add the onions, and fry until golden brown
Add the garlic and tumeric fry for a few seconds, add the rice and the daal, stir.
Add the water and salt and bring to boil.
Simmer for 25 minutes or until all the water is absorbed.
Serve with kadhi
9 comments:
Lots of good smelling spices in there, I can imagine how great the dish smells when finished :)
i think there is one line missing in the recipe of adding the dhaal and rice.
thanks for that Sherazad, I have ammended it.
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the amount of water is too much 5 cups....i measure only for the rice with is 1 to 1 and no water for the daar...i use only masoor daar split.....
with just rice I use 1.5 cups to 1 of water.
In this case it is 2.5 cups of dry stuff and 5 cups of water, seems to work.
Should I cover the pot while simmering?
yes, the pot should be covered
Came out good however took about 30 minutes.
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