Cooking Time Required: 15-20 mins
- 1 cup Rice
- 1/2 cup whole moong/ split moong (with skin)
- 1-2 dry red chilli
- 1/2 tsp fennel ( optional )
- 4 tbsp freshly grated/finely chopped coconut
- 2-3 pinch cumin seeds
- 3-4 bay leaves
- 1 inch cinnamon
- 1 green cardamon
- 2 cloves
- 1 tsp ghee
- 1 pinch turmeric
- 1 tsp sugar
- salt to taste
Preparation: Soak the whole green moong overnight. Or if using the split variety, for 2-3 hours.
Wash the rice and moong and keep aside to drain excess water.
Cooking: Heat the ghee in a pressure cooker. Add the fennel seeds, cumin seeds,
cardamon, cinnamon, cloves, broken red chilli and bay leaf.
Fry for 30-40 secs till the fragrance of the spices fills the kitchen.
Add the washed rice and moong along with the coconut and stir fry for 3-4 mins. Pour
3-4 cups of water along with salt, turmeric and sugar.
Pressure cook for 3-4 whistles.
Serve warm/cold with curd or raita . (Excellent option for lunchbox)