Moong Dahl and Jeera Rice


Dahl:
Half cup of Yellow Dahl
/Half Cup Red Dahl
1/2 tbsp butter
1tbsp Olive oil
1 tsp Cumin Seeds

1 tsp Mustard Seeds

1 Whole diced Onion

2 Peeled, grated fresh Garlic cloves
2 inch grated Fresh Ginger

1/2 can of diced plum tomatoes/1 diced fresh tomato

1-2tsp Salt (to taste)
1 tsp Garam Masala
1 tsp Haldi (Turmeric)

1/2 tsp Corriander Powder

1/2 tsp Chilly/Paprika Powder

Handful of freshly chopped coriander

Rice:
1 cup of rice
2 tsp Cumin Seeds

1 tbsp of olive oil
Salt to taste

To make the Dahl:

  • Combine the yellow and red dahl and cook in pressure cooker with a little salt and turmeric.
  • For the masala, in a pan, heat the oil and butter on medium heat. Add the cumin seeds and mustard seeds.
  • When they begin to sizzle add the onion. Once golden add the ginger and garlic and whole green chilly.
  • Cook for a couple more minutes. Then add the salt, garam masala, coriander powder and chilly powder. Mix well.
  • Then add the tomatoes.
  • Mix well and cook for about 3-5 minutes.
  • Now time to add the cooked dahl from the pressure cooker! Mix with the masala and add 1 cup of water. Bring to boil on high heat.
  • Add the fresh coriander.
  • VOILA! It’s done!

Now time for the Jeera Rice:

  • Heat 1tbsp olive oil in pan. Add cumin seeds (jeera).
  • Once they begin to sizzle, add 2 cups of water on high heat.
  • Once the water comes to boil add the rice.
  • When the water begins to reboil, lower the heat to medium and cover with lid for 5-7 minutes.
  • VOILA! Fragant Tasty Jeera Rice is Done!

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