Recipe For : 2
Preparation Time : 45 minutes
Ingredients:
Moong Dal - 1/4 cup (Pasi Parupu)
Garlic pods - 3
Black Pepper - 5 to 7 (Milagu)
Fenugreek Seeds - 1 tsp (Vendhayam)
Grated Coconut - 2 tbsp
Big Onion - 1
Tomato - 1
Ginger-Garlic paste - 1 tsp
Green Chili - 2
Bay Leaf - 1 (Briyani leaf)
Cinnamon Stick - 1(Pattai)
Cloves - 2 (Krambu)
Green Cardamom - 2 (Elakai)
Corinader Leaves - few
Mint Leaves - few
Oil - 2 tbsp
Salt - As required
Procedure:
- Dry roast Moong dal. Wash both Basmati rice and Moong dal well. Chop Big onion lengthwise. Slit Green chili. Chop finely tomato, Corinader and mint leaves.
- Take a big pan. Add 7 cups of water to it. Add also Fenugreek seeds, Garlic pods and Black pepper to it. When the water boils add washed rice and moong dal to pan. Add enough salt, cover with a lid and cook it till both rice and moong dal gets cooked well.
- Take another pan. Add some oil to it, When the oil is hot, add Bay leaf, Cinnamon stick , cloves and Green cardamom to it.
- Saute for a minute and then add chopped onions and green chili.
- After the onions turn translucent, add Ginger-Garlic paste.
- After the raw flavor goes off, add chopped tomatoes.
- Add salt ,cover with a lid and cook till both onions and tomatoes are cooked. Add chopped Coriander and mint leaves.
- Now add the gravy to the cooked rice and moong dal. Add also grated coconut and mix well.
- I would suggest you to cook both rice&moong dal and gravy side by side. So that both will get ready at same time.
- Serve the kanji hot with Raw Chutney
