Measurements

• 1 cup Rice
• 1/2 cup Lentils (Moong Dal)
• 2 tbsp Ghee
• 1/2 tsp Turmeric
• Salt to taste
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 2 Green Chilies
• 1 Onion
• 1 Tomato
• 1 Carrot
• 1/2 cup Peas
• 1 Potato
• 1 inch Ginger
• 2 cloves Garlic
• 2 Bay Leaves
• Coriander Leaves for garnish

Preparation Method

• Rinse the rice and lentils together under cold water until the water runs clear.
• Drain and set aside.
• Heat ghee in a large pot over medium heat.
• Add cumin seeds, mustard seeds, and bay leaves.
• Sauté until the seeds start to crackle.
• Add chopped onions, garlic, and ginger.
• Sauté until the onions turn golden brown.
• Add chopped tomatoes and green chilies.
• Cook until the tomatoes become soft.
• Add turmeric, salt, diced carrots, peas, and potatoes.
• Stir well.
• Add the rinsed rice and lentils to the pot.
• Stir to combine all ingredients.
• Add 4 cups of water and bring to a boil.
• Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the rice and lentils are cooked and the vegetables are tender.
• Remove from heat and let it sit covered for 5 minutes.
• Garnish with coriander leaves and serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.