It’s simple to make and works well for lunch boxes.
Preparation Time: 30 minutes to soak + 10 minutes
Cook Time: 30 minutes
Serves : 2-3
Adapted from : Myspicy kitchen
Rice : 1 1/2 cups (I used sona masoori)
Moong dal/Green gram /Pesara pappu: 1/2 cup roasted
Onion : 1 medium sliced
Green Chilies: 7 sliced
Green beans : 12 cut into 1″ pieces
Carrot : 2 medium diced
Tomato : 1 large chopped
Ginger garlic paste : 1 tablespoon
Turmeric: 1/2 teaspoon
Water : 4 cups
Cilantro/coriander leaves : 2 tablespoons
Salt to taste
Green cardamom/elachi: 4
Cloves /lavang : 5
Cinnamon : 1″ stick
Bay leaves : 2
Cumin seeds : 1 teaspoon
Wash rice, dal and soak for 30 minutes.
After soaking rice and dal for 20 minutes, Add the water in the rice cooker and bring it to a boil.
Meanwhile, heat oil in a pan and add all ingredients listed under for Tempering. Fry them until the cumin seeds splatter.
Add onions, green chilies and sauté till they turn light brown.
Add ginger garlic paste and fry for 30 seconds.
Add beans, carrots and sauté for 2 minutes.
Add turmeric, salt and tomatoes. Cook until they turn mushy.
Drain the rice and dal, add it to the pan and fry for 2 minutes.
Add this mixture to water in the rice cooker. Add cilantro, stir and close lid.
Let the rice rest for 10 minutes and fluff up with a fork.
Serve with pickle or any masala gravy curry.