Rice – 1 cup
Moong Dal/ spilt green gram skinless – ½ cup
Potato – 1 medium
Onion – 1 medium
Tomato – 1 small
Mustard seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Green chilly – 4 to 5
Turmeric powder – ½ teaspoon
Asafoetida – 1
pinch
Oil – 1 tablespoon
Curry leaves – 6 to 7
Water – 2 ½ cups
coriander leaves - 1/4 cup
Salt
Recipe:
- Wash and soak rice and moong dal for 30 minutes.
- Heat oil in a pressure cooker.
- Add mustard seeds, cumin seeds, asafoetida.
- When it sizzles, add curry leaves and sliced onion.
- Saute till onions are translucent.
- Now add chopped green chillies, chopped tomatoes and cook until tomatoes are soft.
- Drain rice and moong dal and add to the pressure cooker.
- Now add cubed potatoes, coriander leaves and mix everything well.
- Finally add water and salt.
- Close the lid and cook till 3 whistles.
- Serve hot with pickle or papad.
