1 cup (150 g) 5 oz Whole green gram (moong daf), washed, soaked for 1/2 hour, drained
3/4 cup (150 g) 5 oz Rice, washed, soaked for 1/2 hour, drained
4 cups (1 litre) 32 fl oz Water, hot
1/4 tsp Turmeric (haldi) powder
Salt to taste
6 Black peppercorns (sabut kali mirch)
1 tbsp (15 g) Ghee
3/4 cup (150 g) 5 oz Rice, washed, soaked for 1/2 hour, drained
4 cups (1 litre) 32 fl oz Water, hot
1/4 tsp Turmeric (haldi) powder
Salt to taste
6 Black peppercorns (sabut kali mirch)
1 tbsp (15 g) Ghee
method
1. Cook the green gram and rice in a pressure cooker. Add the water, turmeric powder, salt, and black peppercorns.
2. Allow one whistle, wait for the pressure in the cooker to subside and then open the cooker carefully. Add ghee, adjust seasoning and serve. It should be of pouring consistency.
2. Allow one whistle, wait for the pressure in the cooker to subside and then open the cooker carefully. Add ghee, adjust seasoning and serve. It should be of pouring consistency.
serving amount
serves: 5
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