Ingredients Moong dal: 1 cup
Rice: 1 cup
Turmeric powder:
1/4 teaspoon
Mustard seeds:
1/2 teaspoon
Cumin seeds:
1/2 teaspoon
Asafoetida (hing):
1/4 teaspoon
Whole black pepper
(lightly crushed):
1/2 teaspoon
Curry leaves: 10-12
Ginger (grated):
1 inch piece
Salt
Water (more if required):
8 cups
Method Lightly toast the moong dal in a dry pan for a few minutes, stirring continuously till it gets slightly deepened in color.
Put rice, moong dal, turmeric powder and water with a pinch of salt in a pressure cooker and cook for six whistles (15 to 20 minutes).
If you don't have a pressure cooker then you can cook them in a large pot on the stovetop on medium flame for about 45 minutes till the dal is well cooked and soft, in which case it needs to be monitored and stirred occasionally.
For the seasoning, heat a small, heavy bottomed pan. Add the mustard seeds and cumin seeds and stir until they crackle.
Then add asafoetida powder, crushed black pepper, curry leaves and grated ginger and toast them for a few seconds.
Add salt and the seasoning to the cooked rice/dal and mix well. Add more water if required and allow simmering for a few minutes. Serve hot with vegan curd on the side.
Physicians Committee for Responsible Medicine (www.pcrm.org)
