Vegan, gluten-free, one-pot Indian rice-lentil porridge.
check it out!
– Cumin seeds – Ground coriander – Turmeric – Mixed vegetables – Mung dal – Rice – Chopped cilantro
Rinse ½ cup of rice and 1 cup of dal separately at least 2-3 times to get rid of dirt and excess starch.
Heat oil in a large skillet. Then, add the mustard seeds, cumin seeds, and ground coriander and give it a quick stir.
Add minced ginger and turmeric and cook for about 15-20 seconds. Add the the vegetables and sauté quickly.
Then, add the rice and vegetables along with water and a pinch of salt. Bring all of this to a boil.
Then, reduce the heat and cook covered, on low heat, for about 30 minutes.
Once the right consistency has been achieved, season with additional salt and garish with cilantro. Serve hot.
Perfect for weeknight dinners and make ahead!
Full Recipe Here
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