It’s the ultimate comfort food for the family, no matter the season. Mung beans are a good source of protein and when combined with cereals like brown rice makes a complete protein food. Naturally low in fat, high in fibre, it also has a blood-balancing effect, making this a recommended food for those seeking to lose a few kilograms.
Ingredients
- 100g split mung dal
- 50g brown rice
- 1 onion, chopped
- 1 tomato, chopped
For Tadka:
- 6-8 curry leaves
- ¼ tsp black sarsoon
- ¼ tsp ajwain
- ¼ tsp cumin
- 1 tsp coconut oil
- A pinch of hing
- ½ tsp turmeric
- ½ tsp dry ginger powder
- ½ tsp coriander powder
- ½ tsp ginger garlic paste
- A pinch of rock salt
- 1 tbsp chopped coriander
- 1 tsp lime juice
Method
- Wash and soak mung dal and brown rice for 1 to 2 hours.
- Heat oil in a pan and add curry leaves, black sarson, ajwain, cumin, ghee, hing, turmeric, dry ginger powder and coriander powder.
- To this add the chopped onions, tomatoes and ginger garlic paste and sauté for a few minutes till onions are translucent.
- Add the soaked moong dal and brown rice and roast for some time.
- Then add double the amount of boiling water, rock salt, lime juice and pressure cook for 15 minutes or 2 -3 whistles.
- Serve hot garnished with coriander leaves.
Note: You can use any vegetable like carrots, beans, cauliflower, peas etc. If you increase the quantity of vegetables, then increase the amount of water proportionately.