4 Serves
84 Mins
Rinse the basmati rice and split yellow mung dal thoroughly under cold water until the water runs clear.
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IndonesianVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
518 µg / 400 µgCalcium
287 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
296 mg / 420 mgPhosphorus
347 mg / 1,250 mgPotassium
1608 mg / 4,700 mgSodium
294 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
16 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and add the cumin seeds, ginger, and onion, sautéing until the onion is translucent.
Stir in the rinsed rice and dal, then add turmeric powder and enough water to cover the mixture by two inches.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the rice and dal are completely soft and creamy.
Season the dish with salt and pepper to taste before serving hot.
14
g30
g33
g
Tajik
Greek