Muga Dali Khechudi

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Recipe

Ingredients

1 cup	basmati rice
1/2 cup	moong dal (yellow split gram)
2 tablespoons	ghee
1 teaspoon	cumin seeds
1 inch	ginger, grated
2 pieces	bay leaves
1 teaspoon	turmeric powder
1 teaspoon	salt
4 cups	water
1 cup	mixed vegetables (carrot, peas, potato), chopped
2 tablespoons	coriander leaves, chopped
—	salt to taste

Instructions

1. 1 Wash the basmati rice and moong dal together under running water until the water runs clear.
2. 2 Soak the rice and dal mixture in water for 20 minutes, then drain.
3. 3 Heat ghee in a deep pan over medium heat.
4. 4 Add cumin seeds and let them splutter.
5. 5 Add grated ginger and bay leaves, sauté for a minute until fragrant.
6. 6 Add the mixed vegetables and sauté for 2-3 minutes.
7. 7 Stir in the turmeric powder and salt.
8. 8 Add the soaked rice and dal mixture to the pan, stir well to coat with the spices.
9. 9 Pour in 4 cups of water and bring to a boil.
10. 10 Once it starts boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for about 20 minutes or until the rice and dal are cooked and the water is absorbed.
11. 11 Garnish with chopped coriander leaves before serving.