1 cup rice
1 cup yellow moong dal
1 to 2 tbsp desi ghee
1/4 tsp jeera
1 bay leaf
1/4 tsp ginger paste
1 green chilli, chopped (optional)
1/2 cup fresh green peas
2 pinches of sugar
Salt to taste
For the garnish:
1/2 cup grated tender carrots
1 tsp chopped coriander leaves
1 tsp grated raw mango (optional)
Wash and drain the rice. Soak in 2 cups water for 10 minutes.
Heat a heavy saucepan. Roast the moong dal on low heat for 3-4 minutes. Keep aside.
Heat the ghee in the pan and add the jeera. When the jeera cackles, add the bay leaf,
ginger and chilli, and stir-fry. Add the dal, 2 cups hot water and salt. Boil for 3 minutes.
Add the rice and the soaked water. Bring to a boil and boil for 4-5 minutes. Turn to
low heat, add the green peas and sugar and 1 more cup of hot water if required.
Cover and cook on low heat till done. The rice should be of a soft and creamy
consistency. Garnish and serve hot.
Note: This dish is good for children and convalescents as it is nutritious and easily digestable.