Whole Moong Ki Dal With Brown Rice

My youngest brother in law came up to me asking what am I  going to make.

I told him what I  wanted after asking what is available. I am here on a longer stay then I was last year.

He got the brown basmati a few days ago and one of my nephews I sent to the store for bullion cubes, cumin seeds and whole moong ki dal which are tiny green lentils.

Besides now I am going to show you how to make this extremly healthy  and yummy dish. My aim is to show that yummy can be healthy instead of yucky, so here we go.

I washed 1 1/2 cup of whole moong ki dal and 2 cups of either brown short grain,  brown long grain or brown basmati rice which is highly perfered.

In a pressure cooker I  added 1/4 cup of cooking oil of  cooking oil of choice,  except red palm oil.

I only use red palm oil if I make any dish that is from West African countries only.

I added 1 onion or shallot that I had chopped and fried them until they are brown.

I add 1 small piece of ginger that I washed and peeled with 4 cloves of garlic and crush them in a mortar and pestle then add to pressure cooker.

I add 1 green chilli after I remove the seeds.  I add 1 bullion cube, 3 dashes of maggi or knorr aroma,  1 pinch each of whole cumin seeds,   red chili powder and turmeric and stirred. I added 1  chopped tomato and stirred until it is mushy to make  curry base.

I added the whole moong ki dal that I washed earlier then added 1 quart or 1 liter of water.

Here I used my sister in law’s pressure cooker. They are different and I will take a picture of it to post on Instagram soon inshallah.

I pressure cooked for between 10 and 15 minutes. The dal was soft enough to my liking.

After time is up I  turned it off and added my brown rice of choice.  Then I added the dal I cooked. I added 2 liters or 1/2 gallon of water. I brought it on high heat so it can boil. I turned it down to low and put either foil or a banana leaf under the lid and placed this on the pot.

A dafstakan will work too. This  is cloth that keeps bread nice and warm.

I let this cook for 15 to 20 minutes. If cooking time is up and there is a tiny bit of water remaining, please do not fret.

Turn the burner off and leave it on the dum for 20 minutes.  The rice is yummy and tasty then.

Here is another dish proudly made here in Peshawar, Pakistan by yours truely.

Duces!!!!!!!!  Asalamualaykum !!!!!!!