Moong Dal Khichadi

It is very easy to make and takes not more then half an hour

Ingredients

2 cups basmati rice
1/2 cup moong dal
2-3 finely chopped green chillies
1 tsp ginger-garlic paste
1 finely chopped medium size tomato
2 finely chopped medium size onions
5-6 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asofoetida
1/2 tsp turmeric powder
2 tsp red chilli powder
1/2 tsp garam masala powder
3-4 tbsp desi ghee
6 cups water
salt to taste

Method
1. Soak moong dal and rice for 15 minutes.
2. Heat ghee in pressure cooker
3. Add mustard seeds and cumin seeds and allow to splutter.
4. Now add asofoetida and curry leaves and green chillies. Then add onions.
5. Saute onions till transluscent.
6. Add ginger-garlic paste and saute for 2-3 minutes.
7. Now add chopped tomatoes and saute till the tomatoes are mashed.
8. Add the powdered masalas.
9. When ghee starts leaving sides, add the soaked rice and moong dal and water. Add salt to taste and stir in half the chopped coriander.
10. Cover and pressure cook (3 whistles)

The consistency should be slightly liquidy.

Garnish with remaining coriander. Serve hot with one tsp of ghee on top.

Is a complete meal in itself

Matar Pulao

Matar Pulao also known as peas pulao, is very easy to cook and takes around 30 min. to prepare.

Ingredients:

* 2 tbsps vegetable oil or ghee
* 1 large onion chopped fine
* 1 cup fresh green peas
* 1 cup Basmati rice
* 3 cups water
* 1/2 tsp turmeric powder
* Salt to taste
* 1/2 cup warm water

Preparation:

* Wash the rice well in running water and keep aside to soak for 30 minutes.
* Heat the oil in a deep heavy-bottomed pan. When it is hot add the onions and cook till soft.
* Add the peas and stir well.
* Add the rice and fry for 2 minutes.
* Add the 3 cups of water, turmeric and salt to taste to the rice and set it up to boil on a medium flame.
* Once the water comes to a boil, reduce the flame to a simmer and cover the pan.
* Cook till the water seems to have almost disappeared - tiny holes will form on the surface of the rice.
* Add the 1/2 cup of warm water all over the top of the rice and cover the pan again. Simmer for another 5-7 minutes and turn off the fire.
* Allow the rice to sit for 10 minutes and serve.