Updated: Apr 19
1/2 cup green split mung bean dal) ( soaked for a few hours )
1/2 cup brown rice ( soaked for 8 hours )
3/4 inch ginger
1 tablespoon Shredded coconut
Handful of Coriander leaves
1/4 teaspoon Turmeric
Pink salt to taste
3 cups water
Wash the brown rice and the green mung dal. Blend the ginger, coconut and coriander with some water and make chutney.
Heat the coconut oil and then add the chutney. Add the turmeric and the salt.
Add the rice and dal and bring to a boil till cooked. You can even cover for some time till tender...
SERVES 2 PEOPLE
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