 My favorite dish that my Mom makes used to be a guilty pleasure. But we've turned it into a healthy indulgence with this version without compromising on the creamy buttery taste! Think of this as the Indian version of Southern grits or a breakfast risotto. Some of these ingredients are usually found in the International aisle of your local grocery store or at an Asian grocery store. This recipe is also gluten-free, soy-free, and with no added sugar. Serves 4 people
Ingredients: -1 cup Long Grain Basmati Rice -3/4 cup Moong Daal -3 1/2 cups water -1 cup non-dairy milk (unsweetened) -Salt to taste Pan-Fried Seasonings: -1 jalapeno (seeded) -6 to 7 curry leaves -1 tbsp coconut oil (for frying) -1 tsp ground black pepper OR 1 tbsp whole black peppercorns -2 tsp mustard seeds -2 tsp cumin seeds -1/4 cup cashews -1/4 tsp asafoetida powder -Salt to taste Directions: 1. Dry-roast the rice and daal over low heat until you release an aroma. 2. Rinse the rice and daal. 3. Over medium heat, add the water, milk, and salt. Let it cook until the rice becomes a porridge consistency. 4. While the rice/daal mixture is cooking, over medium heat start to fry the mustard and cumin seeds. 5. When the seeds begin to pop, add the cashews and the curry leaves. 6. When the cashews begin to brown, add the remaining seasonings and turn off heat. 7. After the rice/daal is cooked, add pan-fried seasoning mixture and any additional salt (if needed). ENJOY!! |
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