Ingredients
Dhal:
- 2 cups yellow moong dhal soaked for 8 hours or overnight
- 3 cup water
- 1 tbsp. ghee
- 1 tsp. mustard seeds
- 1 tsp. cumin
- A pinch of asafoetida powder
- 2-4 curry leaves
- 1 onion finely chopped
- 2 garlic cloves ground to a paste
- 1 in. piece of ginger ground to a paste
- 2 green chillies finely chopped
- 1 to mato finely chopped
- 1 tsp. garam masala
- Salt and pepper to taste
- 1 cup frozen peas
- 2 Tbsp. fresh coriander
- 1 green onion finely chopped
Rice:
- 1 cup of rice
- 1 1/2 cups of water
- 1 tbsp. of butter
Instructions
Rice:
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Combine 1½ cups water with 1 cup rice and 1 tbsp. butter (optional) in a pot with a tight fitting lid.
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Bring to a boil. Stir once
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Cover with lid. Reduce heat to simmer and cook 20 minutes.
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Remove from heat without lifting lid; let stand in covered pot for 10 minutes. Fluff with fork; salt to taste (optional).
Dhal:
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Blend soaked moong dhal in a blender or food processor until it resembles a coarse paste.
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Heat ghee in a saucepan over medium heat. Add mustard seeds, cumin, asafoetida powder, curry leaves and garam masala. Cook for 2 minutes stirring so spices do not stick.
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Add the garlic paste, ginger paste, green chilies and tomato, Stir, cooking until fragrant and the tomatoes have broken down.
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Add the moong dhal paste and cook, stirring for 1 minute to coat in spices.
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Add water and bring to a boil.
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Reduce heat to low, cover and cook, stirring occasionally, for 50 minutes or until dhal is cooked and mixture thickens.
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Add peas and cook for 5 minutes or until cooked through.
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Season with salt and pepper to taste.
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Serve over rice and top with green onion and fresh coriander.
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