Ingredients:

  • 1/2 cup (100g) short-grain white rice
  • 1/2 cup (100g) yellow split moong dal
  • 1/4 cup (30g) carrots, finely diced
  • 1/4 cup (30g) green peas, mashed or finely chopped
  • 1/4 cup (30g) cauliflower florets, minced
  • 1 tbsp (15ml) water
  • 1 tbsp (15g) ghee
  • 1/2 tsp (2g) cumin seeds
  • 1/4 tsp (1g) turmeric powder
  • 1 pinch (1g) salt
  • 3 cups (710ml) water

Instructions:

  1. Rinse the rice and moong dal together under cold running water until the water runs clear. Soak the mixture in water for 20 minutes.
  2. Heat the ghee in a pot over medium heat. Add the cumin seeds and stir until they begin to sizzle and smell nutty.
  3. Stir in the finely diced carrots, peas, and cauliflower. Sauté for 3-4 minutes until the vegetables are tender and translucent. Stir in the turmeric powder until the vegetables are coated.
  4. Add the rinsed rice and dal to the pot, stirring for 1 minute to toast the grains. Pour in the water and add salt, then simmer until the grains are soft and the mixture reaches a creamy consistency.