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Ingredients
85g/ 1/2 cup rice
50g/ 1/4 cup green gram lentils, husked
50g/ 1/4 cup pigeon pea lentils, husked
3 medium potatoes, chopped
1 onion, chopped
2 tbs fresh coriander for garnishing
2 cups water
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For tempering
2 tbs oil
1 tsp cumin seeds
1 tsp chilli paste
1 tsp ginger paste
1/4 tsp turmeric powder
Salt to taste
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Preparations
- Soak rice and lentils separately for 15 mins.
- Heat oil in a broad pan and add cumin seeds. Add onions, chilli & ginger pastes.
- Stir and sauté for 1 minute. Add pigeon pea lentils and 2 cups of water.
- Cook till tender. Add remaining ingredients, cover the lid and cook on low heat until all water is absorbed.
- Sprinkle chopped coriander and serve with yoghurt.
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