This is my favourite comfort food ever.. 🙂 and a healthy dish which you can have any time of the day be it breakfast, lunch or dinner.. accompaniments shown here are sweet potato in a spicy and tangy sauce and mango and coconut chammanthi (sambal)…Usually rice and dal is cooked and served separately but then you need to add fresh coconut to make the mung dal tasty.. Here I’ve tweaked the traditional recipe to avoid using coconut both in the main and the side dish.. and its tastier too.. 🙂 Red rice which is commonly used in Kerala, has all the benefits of the brown rice but it takes a longer time to cook than any other type of rice. So I’m pressure cooking it to seed up the process..

Preparation time : 10 mts

Cooking time :  20 mts

Serves : 4

Ingredients :

  • Red rice – 1/2 cup
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  • Mung dal – 1/4 cup
  • Water – 4 cups
  • Oil – 2 table spoon
  • Cumin seeds – 1/2 tsp
  • Turmeric – 1/4 tsp
  • Red chilli – 2 (you can use 1/4 tsp chilli flakes too)
  • Green chilli – 2 (split in the middle to control the heat)
  • Curry leaves – 2 stem
  • Small shallots – 4 (sliced)
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Method :

  1. Wash and clean both the rice and dal and look out for any stones in it.
  2. In a pressure cooker add rice, dal and water and pressure cook it.
  3. Take out a deep pan and add oil to it. when the oil gets heated up add dry red chilli, shallots and cumin seeds.
  4. When the shallots are soft and the cumin seeds are well roasted add green chillies, curry leaves and the turmeric powder.
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  6. Slowly add the cooked rice and dal mixture. You can mix ladle by ladle to avoid splashing.
  7. Add salt and cook till bubbles form and well combined.
  8. Its best if served hot.