Reminder: wash your hands before you start cooking
Ingredients:
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1/4 Onion cubed
1 Tomato (small)
1 tsp Ginger chili paste
1/2 tsp Turmeric
1 tbsp Cilantro diced
1/2 cup Rice
1 cup Mixed vegetables (whatever you have, avoid beets)
(carrots, cauliflower, potatoes, green beans, broccoli, peppers)
1/4 cup Split red lentils, husked green gram, husked black gram
(split urad dal, yellow moong dal, masoor dal)
Water as needed
Salt to taste
Optional
A pinch Asafoetida
This recipe makes for 2 meals.
Often I don't have time in the morning to cook things separately. I mix vegetables, lentils and rice in a single pot to have a rounded meal. This particular time, I served it with yogurt and pickles (for an extra punch on a cold day).
Type:
Warm
Prep Time:
15 mins
Cooking Time:
20 mins
Cuisine:
Indian
Method:
Wash rice and daals / lentils and let them soak in water while you prepare the cook the vegetables.
I cook this in an Instant Pot or a pressure cooker.
Warm oil in a pot.
Add mustard seeds and once they start sputter add cumin seeds, and asafoetida.
As soon as the cumin seeds start to brown (less than 30 secs), add onion and saute.
Once the onions turn translucent (1-2 mins), squash the tomato directly in the pot (or dice & add), add vegetables, salt, ginger chili paste, turmeric and stir for a couple minutes.
Add rice and lentils. Stir for a couple minutes. Add water; it should be enough to cover all the ingredients (water line is just above ingredients).
Close the Instant Pot and pressure cook on high for 15 mins. In a pressure cooker it would be 4-5 whistles.
Meal is ready!