Sunday, March 15, 2015

Tomato Moong Dal Rice

Basmathi Rice - 2 Cup
Moong Dal - 3/4 cup
Finely Chopped Tomato - 3cup
Chopped Onion - 1/2cup
Finely Chopped Garlic - 1tsp
Green Chili - 4
Chopped coriander - 1tbs
Cinnamon - 1 inch
clove - 4
Butter - 1tbs
Salt to taste

Mustard seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp
Urad Dal - 1tsp
Curry leaves: 6
Oil: 2 tbs

1.     Wash and Soak Rice and Moong dal with 5 cups of water for 1 hour. 
2.     In a pressure cooker heat oil and add Mustard seeds, Jeera, Urad dal. when Mustard seeds starts sputtering add cinnamon, clove, curry leaves, Chopped onion, garlic, Green Chili(Slit each green chili into 2 pieces) and keep frying it for 5 min.
3.     When onion gets little soft add Tomatoes and cook for 5 - 8 minute. when tomatoes gets soft add salt, butter, soaked rice with water and mix well. close the pressure cooker lid and cook as regular rice is cooked.
4.     Garnish with Chopped Coriander Leaves and serve hot with Raitha

Raitha / Yogurt Salad
Curds / Yogurt - 1cup
Grated Carrot - 2tbs
Finely Chopped Onion - 2tbs
Finely Chopped Tomato - 2tbs
Finely Chopped Cucumber - 2tbs
Finely Chopped Coriander - 1tbs
Finely Chopped Green Chili - 1/2tsp(optional)
Salt to taste


Whisk yogurt and add all the vegetables. If the yogurt is store bought one then add half  cup of water.