Red Rice and Mixed Dal with Vegetables
Servings – Number of portions : 4
Cooking Time – 40 minutes
Ingredients
Red Rice: 1 cup red rice, 2 cups water, 1/2 tsp salt. Mixed Dal : 1/4 cup moong dal (yellow gram), 1/4 cup toor dal (pigeon peas), 1/4 cup masoor dal (red lentils), 4 cups water, 1 tbsp oil, 1 tsp cumin seeds, 1/2 tsp mustard seeds, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp red chilli powder, 1 finely chopped onion, 2 chopped tomatoes, 1 cup chopped mixed vegetables (carrots, beans, broccoli, peas), 2 slit green chilies, 1/4 cup chopped coriander leaves, salt to taste, lemon juice (optional).
Instructions
Red Rice: In a pot, combine rinsed red rice, water, and salt. Bring to boil, then reduce the heat to low and cover. Cook for 25-30 minutes, or until the rice is tender and water is absorbed. Fluff with a fork before serving.
Mixed Dal: In a large pot, combine the rinsed dals and 4 cups of water. Bring to boil, then reduce to a simmer. Cook until the dals are soft and partially broken down. Skim off any foam that rises to the surface. In a separate pan, heat oil. Add cumin and mustard seeds. Add finely chopped onions. Sauté until golden brown. Add turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well. Add chopped tomatoes and green chilies. Cook until tomatoes are softened. Add chopped mixed vegetables and sauté for a few minutes. Add the cooked dals to the pan. Stir to combine and simmer for another 10-15 minutes, or until vegetables are tender. Season with salt and add chopped cilantro. Stir well. Optionally, add a squeeze of lemon juice for extra flavor.
Serve the red rice alongside the mixed dal with vegetables. Garnish with additional cilantro if desired. Enjoy your wholesome and satisfying meal!
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Dinesh Joshi