4.0
(339)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Combine the rice and moong and rinse several times, until the water that drains away runs almost totally clear. Add to a heavy-bottomed pot with 1 3/4 cups water and set over medium-high heat.
Step 2
In another small saucepan, heat the ghee and mustard seeds. When the seeds start to pop, lower the heat and add the remaining ingredients, swirling them in the pan. Let the spices sizzle for under a minute, then carefully pour into the rice pot, along with the ghee. (Watch out: The fat may splatter).
Step 3
When the water comes up to a rolling boil, give it a good stir, scraping at the bottom of the pot, then cover tightly and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes before opening the lid. Fluff gently with a spatula. Taste, season with salt to taste and serve.
Your folders
bonappetit.com
Your folders
masalaandchai.com
5.0
(3)
25 minutes
Your folders
indianhealthyrecipes.com
4.9
(332)
25 minutes
Your folders
vegrecipesofindia.com
4.7
(76)
10 minutes
Your folders
holycowvegan.net
5.0
(2)
8 minutes
Your folders
manjulaskitchen.com
5.0
(1)
Your folders
vegrecipesofindia.com
5.0
(11)
15 minutes
Your folders
thetableofspice.com
7 minutes
Your folders
indianhealthyrecipes.com
5.0
(79)
25 minutes
Your folders
cooking.nytimes.com
4.0
(234)
Your folders
bonappetit.com
4.4
(5)
Your folders
cookwithmanali.com
4.8
(17)
20 minutes
Your folders
indianhealthyrecipes.com
5.0
(41)
10 minutes
Your folders
indianhealthyrecipes.com
4.8
(18)
20 minutes
Your folders
sidechef.com
4.0
(1)
Your folders
honeywhatscooking.com
5.0
(11)
15 minutes
Your folders
vegrecipesofindia.com
4.8
(52)
5 minutes
Your folders
cookwithmanali.com
5.0
(11)
20 minutes
Your folders
browngirlveganeats.com
10 minutes