This is a quick fix meal/tiffin and is very easy to make. My MIL makes this very often with Brinjal Gothsu on Ekadesi and I just loved it. I quickly clicked few pics of the dish and jotted down the recipe from her. It is very similar to Pongal, as it uses the same ingredients but is of a different consistency.
Serves 2
Ingredients Required:
Rice - 1 cup
Moong Dhal - 1/4 cup
Salt as required
To temper:
Cumin Seeds - 1 tsp
Mustard Seeds - 1/2 tsp
Pepper - 1 tsp, crushed roughly
Channa Dhal - 1 tsp
Red Chilli - 1
Ginger - 1 inch piece, finely minced
Green Chilli - 2, slit lengthwise
Curry Leaves - few
Ghee - 2 tsp
How to make?
In a pan,dry roast the rice and the moong dhal for few minutes, till the raw smell goes away.
Wash the roasted rice and dhal and pressure cook with 1 1/2 cups of water and salt for 3 whistles.
Once cooked, fluff it up with a fork so the grains are separate.
In the same pan, add ghee and once hot, add mustard seeds and allow to splutter.
Add the cumin seeds, channa dhal, ginger, red chilli, green chilli, curry leaves.
Add this tempering to the cooked rice and dhal, mix gently so the rice does not break.
Serve hot with Brinjal Gothsu.
Notes:
The tempering can be added to the pressure cooker and cooked along with the rice and dhal.
For a vegan option - Oil can be used instead of ghee for tempering, but the ghee adds more flavor.
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