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½ cup of yellow moong
¾ cup of basmati rice
3-4 large cloves of garlic, peeled, and grated
¼ cup of freshly chopped dill (hoowa)
salt to taste
¼ tsp of heeng
1 tsp of Methi (fenugreek seeds)
green chillies, ground (to taste)
4 tblsps of ghee or butter or margarine
1 large onion, peeled and sliced thinly |
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Pick over yellow moong and basmati rice and wash gently with
hot water to remove impurities and extra starch from rice.
Soak for about ½ hour (this aids greatly in the cooking
process as it speeds it up)
In large heavy bottomed pot add Ghee or Margarine and
place on high heat over stove.
Add onions and stir till slightly golden brown and add
methi and dill then add the moong/rice mixture and stir
about gently.
Add garlic heeng and green chilies, add 1-1 ¼ cups of
boiling water and bring to full boil. Slow heat to about 4
on stove and cover with lid. Simmer at this very low heat
setting for about 20-25 minutes.
After 20-25 minutes remove lid and fluff with fork
or spoon. Serve immediately with Gujarati Kadhi.
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