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Moong Daal & Rice
1 1\2 cups rice Pakistani basmati rice
1\2 cup moong dal
5 cloves
1tsp. black pepper
1 inch piece cinnamon stick
3 large cardamom
1tsp. Caraway seeds
2 tsp. salt
1 small onion sliced thinly
1/2 cup ghee or cooking oil

1. Put the rice and dal in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for about 2 hours. Drain in a sieve and let it stand for a minute or two.

2. Heat the ghee or oil in the heavy base pan and add the onions, stirring frequently fry to a pale golden color. Add the all spices, fry for 1 minute. Add rice, lentil and salt and level with a spatula.

3. Add enough water to cover the rice by about 1 to 2 inches. ( The amount of water depends on, how mushy the rice you want.)

4. Cover with a tight fitting lid, reduce the heat and allow to cook for about 20 -25 minutes or until rice is very tender and mushy.

Transfer it to a serving dish and add butter to it, butter will melt with the heat of the rice. Serve immediately.

Copyright 2003 Brought to you
by The Anta Kadi and Recipes