Thank fully ,the past weekend was a better one with a slightly better weather. In my Balcony,I was enjoying my morning hot masala chai. Perfect for a lazy weekend start.The spirit of Fall has started here and I could see the leaves slowly changing their color (no Photosynthesis ?).
Sometimes, when there is no plan for the weekend , we enjoy an elaborate meal. But this week, I had some plans.So simple and satisfying one pot meal came for my rescue.
Aromatic,flavor full and protein and nutrients packed .. Wouldn't this be a double/ triple dhamaka when you are some one like me who can never compromise on nutrition facts.
After a power packed meal , we visited a nearby orchards to pick our own apples. I don't know , I never get bored of these king of picking fruits. Thoroughly enjoyed every moment to be with nature.
Now , lets get to the recipe .
Ingredients
Mung Bean ...................................... 1 cup (soaked for 8 hrs)
Basmati rice ..................................... 1 1/2 cups(soak for 15 minutes)
Onion ............................................... 1 , finely chopped
Tomato .............................................. 1 big finely chopped
Ginger-garlic paste .............................. 1 tsp
Red chilli Powder ............................... 3/4 tsp
Turmeric Powder ................................ 1/4 tsp
Garam Masala .................................... 1/2 sp
salt .................................................... to taste
Oil ..................................................... 2 tbsp
Bay Leaf ............................................... 1
Cinnamon Stick ................................... 1 inch
Green Cardamom .................................2
Clove.....................................................1
Water..................................................... 3 cups (for rice)
Coriander Leaves.................................... handfull
Method
- Cook mung bean in a open pan until it is 75 % cooked with little salt.
- Heat oil in a thick bottom pan.
- Add the whole garam masala items, bay leaf, cinnamon,cardamom,clove.
- Add onions and saute until golden color.
- Add ginger garlic paste and saute until the raw smell is gone.
- Add tomatoes and saute for a while.
- Add the dry powders, red chilli,turmeric,garam masala and saute along with tomato until tomato becomes soft and kind of chutney consistency.
- Now add the drained rice and mix gently until every grain is coated with masala.
- Add cooked mung beans now, also coriander leaves and gently stir.
- Add 3 cups of water and cook in high flame until the water is absorbed and you see only the rice grains on top.
- Now, cover the pot with a lid and cook in simmer for another 5 to 8 minutes(or until the rice is cooked well).
- Enjoy with any raita of your choice.
Note
- Do not overcook the mung beans first.Else you will have a soggy rice later.
- You can also sprout the mung bean and use too.
- You can soak and cook the beans and refrigerate prior and make the rice later too.
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