(Maharashtrian Rice and Lentil with Garlic)
This recipe was featured in: most comforting comfort food
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The general rule of thumb is 2:1 proportions of rice:daal. I use 1:1 to take some of the weight off the starchy rice carbs and add more of the healthy daal protein.
Serves 2
1 cup basmati or any white rice like jasmine, sona masoori, surti kolam (or up health factor by using brown basmati rice!)
1 cup split moong daal with skin (any other variety works well too)
1-2 tbsp good oil (canola, sunflower, corn, vegetable) or ghee (clarified butter)
1/2 tsp mustard seeds (rai/mori)
1/2 tsp cumin seeds (jeera)
1 pinch asofotida
1-2 dry red chillies
2 medium garlic cloves, finely chopped
1 tsp, garam masala
salt, to taste
3&1/2 cups water
fresh cilantro/coriander (dhania), finely chopped for garnishing
Wash and drain the rice and daal together and keep aside.
In a pressure cooker/pan or a medium pot with lid, heat the oil. Add mustard and cumin seeds along with the pinch of asofotida, dry red chillies and chopped garlic. When the seeds splutter and the garlic is slightly browned, add the the rice and daal. Then add garam masala and salt and stir fry for a couple of minutes.
Add water, cover with the lid and cook for 15-20 mins until the rice and daal mixture has absorbed all the moisture and is dry and fluffy. Alternately, if using a pressure cooker/pan, cover the lid and bring the cooker to a full pressure, letting it whistle for 3 times, then reduce to low heat and simmer for 5 mins.
Garnish with fresh cilantro and serve hot.
