- 1 1/2 cups
Basmati rice, washed, soaked in water for 1/2 hour and
drained
- 1/2 cup
yellow Moong daal, washed, soaked in water for 1/2 hour and
drained
Soak the Moong daal
and rice ahead time and then get all the other ingredients together.
- 5 teaspoons butter or oil
- 1
medium-sized onion, finely chopped
- 2 to 3 Whole
Cloves
- 6
peppercorns
- 1/4 th
teaspoon Black pepper powder
- 1 bay leaf
- 1 1/2
teaspoons salt
- 1/2 teaspoon
turmeric
- 3 cups
boiling or hot water
-
- Garnish
- 1 teaspoon
of ghee
- Fresh
coriander leaves
In a large
saucepan, melt the butter or oil over moderate heat. When the foam
subsides for the butter, add the
cloves, peppercorns, black pepper powder and bay leaf
add the onion and fry, stirring occasionally, for 4 minutes.
Continue
sautéing, stirring occasionally, for 3 minutes or until the onion is
soft and translucent but not brown.
Add the rice, moong
daal, salt and turmeric. Stir and toss the mixture gently. Reduce the
heat to moderately low and stir gently for a minute.
Pour in the
boiling water and stir once. Cover the pan, reduce the heat to low and
cook for 15 to 20 minutes, or until the rice and Moong daal are cooked
and tender and all the water has been absorbed. Remove the pan
from the heat.
Many
people like to cook this in a pressure cooker or a rice cooker.
Serve at once. Garnish with 1 teaspoon of ghee and some
fresh coriander leaves.
