“Rice and mung bean dhal”
READY IN:
1hr 10mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the rice and dhal in a bowl and rinse repeatedly until the water becomes clear. Soak for 30 minutes. Drain.
  2. Heat the oil in a frying pan and add the cumin. Fry until it starts to pop, then add the onion. Stir fry for around 4 minutes then add the tomato, ginger, chili, turmeric and vinegar. Stir fry until the tomato breaks up, around 5 minutes.
  3. Add all the ingredients to the bowl of a rice cooker plus around 600 ml of water (enough to just cover the rice/dhal).
  4. Cook for 10 minutes then leave to keep warm for a further 15 minutes without opening the lid.
  5. Add a little butter, mix well and serve.

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