4 Serves
101 Mins
Rinse the basmati rice and moong dal thoroughly under cold water using a colander until the water runs clear, then drain well.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
33 µg / 400 µgCalcium
30 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
151 mg / 1,250 mgPotassium
214 mg / 4,700 mgSodium
1008 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and garlic, sautéing until golden brown.
Add the drained rice and dal to the pot. Stir constantly for several minutes to toast the grains until they become fragrant.
Pour in hot water and season with salt and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer until the rice and dal are tender and the liquid is absorbed.
7
g35
g6
g
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