Elementor #4775

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 4 people


  • 1 cup basmati rice or any rice variety you prefer.
  • 1/2 cup yellow split lentil moong dal
  • 1 onion finely chopped
  • 1 tomato finely chopped
  • 2-3 cloves of garlic minced
  • 1- inch piece of ginger grated
  • 2-3 green chilies slit lengthwise
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons ghee clarified butter
  • Fresh coriander leaves for garnish
  • Water as needed


  • Recipe Instructions
  • Rinse the rice and moong dal under running water until the water runs clear. Soak them together in water for about 30 minutes, then drain and set aside.
  • In a pressure cooker or a heavy-bottomed pot, heat ghee over medium heat. Add cumin seeds and let them splutter.
  • Next goes in the chopped onions and sauté until they turn translucent.
  • Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute until fragrant.
  • Add chopped tomatoes and cook until they turn soft and mushy.
  • Now, add red chili powder, turmeric powder, garam masala, and salt. Mix well.
  • Add the soaked rice and moong dal to the cooker or pot. Stir gently to coat the grains with the spices.
  • Pour in enough water to cover the rice and dal mixture. For a thicker consistency, use less water.
  • Close the pressure cooker lid or cover the pot with a lid and cook on medium heat.
  • If using a pressure cooker, cook for about 3-4 whistles. If using a pot, cook until the rice and dal are tender, stirring occasionally.
  • Once done, let the pressure release naturally or if using a pot, let it rest for a few minutes before opening the lid.
  • Garnish with freshly chopped coriander leaves before serving hot.
Keyword Authentic Maharashtrian flavors
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