1 cup Brown Rice
1/2 cup Masoor Dal
1 Large Onion, chopped
1 Large Tomato, Chopped
1 tsp ginger garlic paste
3 green chillies, Slited Lengthwise
1 cardamom and bay leaf
21/2 cups of Thin coconut Milk /Veggie Stock/Water
1 tsp curry powder (Store bought, Mothers' recipes Brand)
Salt to taste
turmeric, hing a pinch
Fresh Coriander,for Garnishing
Method
Soak Brown Rice for 30 Minutes. I soaked the Dal too for 5 minutes, washed and drained. In a Skillet, Heat oil, splutter mustard seeds, , green chillies, cardamom and bay leaf. Add Onions, Ginger-garlic pate and saute till translucent. Add Tomatoes, sprinkle little water and add curry powder, turmeric and hing. Let the Tomatoes cook for a minute or two.
Drain the excess wter from Rice. Add Rice and Dal to the cooked tomatoes, Add Coconut Milk. Now DK says it is Ok to replace this Magic ingredient with Veggie stock or Water. But, i would suggest you not miss this, it really brings out a flavor to the Rice, Trust me!!!! Add Salt and mix well. Cover and Cook for 15-20 Minutes. Garnish with Fresh Coriander and Enjoy!!!!! I had it with some oven-fried appalams!!!! mmm, tasty, tasty, yummy, yummy!!!!
Sending this to T&T-hosted by Priya this month, featuring Chef in you, event originally started by Zlamushka and now taken over by Lakshmi Venkatesh of Kitchen Chronicles. And also to CMT-Rice, hosted by Priya, Event by Jagruti.
