Sunday, September 5, 2010
1 cup rice
½ cup moong dal
1 Tbsp cooking oil
Powder together: 4-6 cardamoms, 6-8 cloves, 2-3 pieces of cinnamon, 1 tsp cumin seeds
Roast the moong dal to a light brown; wash it along with the rice. Mix salt and the powdered spices with this and let it stay for awhile. Heat the oil; add mustard seeds. When they stop spluttering, add turmeric. Pour in the rice-dal mixture, roast it for a minute or two, then add sufficient water. Let it cook slowly on a low heat. Fluff with a fork, and serve.