Ingredients
Scale to what I have
- 140 g moong dal
- 150 g white rice
- 27 g ghee
- 1 tsp cumin seeds
- 1 tbsp ginger, grated
- ½ tsp turmeric
- 1 tsp salt
- 1.18 l water
- 1 carrot, diced
- 75 g green peas
- ¼ tsp asafoetida
- 240 g plain yogurt (to serve)
Method
- Rinse the dal and rice together until the water runs clear.
- Heat the ghee, add cumin seeds, asafoetida and ginger, then the rice, dal, turmeric, salt, vegetables and water.
- Pressure cook or simmer covered for 20 minutes until soft and porridge-like.
- Serve with yogurt.