This recipe is another leaf from my grandma’s recipe collection- old-fashioned rice gruel, spiced with some tomatoes, ginger-garlic & cinnamon.
Ingredients:
(Makes 2-3 servings)
1. Moong dal, 70 g.
2. Cooking oil, 2-3 tablespoons
3. Onions, one, small (25 g.), sliced.
4. Tomatoes, 180-200g
5. Red chilli powder, 1/2 teaspoon
6. Turmeric powder, 1/4 teaspoon
7. Shah Zeera, 1/2 teaspoon
8. Cinnamon, 1/4 teaspoon or 1 stick
9. Ginger-Garlic paste, 1 teaspoon
10. Salt, to taste
11. Rice, 35 g.
12. Water, 2 & 1/2 cups
13. Green chillies, 2, halved
14. Lemon juice, 1/2 tablespoon, or to taste
15. Coriander leaves, 1-2 tablespoons, chopped
Preparation:
1. Lightly roast moong dal over low heat and set aside.
2. Heat oil in a large pot. Add onions and cook until translucent.
3. Add tomatoes, shah zeera, cinnamon, ginger garlic paste, turmeric, red chilli powder, salt and a few tablespoons of water. Simmer and cook until soft.
4. Add 1 &1/2 cups of water. Add roasted moong dal and rice. Bring to a boil and simmer until soft or pressure cook for 6-7 whistles over low heat to avoid scorching.
5. Then mash it well to a soft porridge like consistency.
6. Add a cup of water, lemon juice, green chillies and coriander leaves. Simmer for another 3-5 minutes.
7. Turn off the heat and serve piping hot with some lemon wedges, mint leaves and crispy fried onions.
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