Ingredients
- 2 cups cooked brown rice
- 1 cup cooked moong dal (other lentils that break down when cooked would be OK)
- salt
- 4 tablespoons ghee, divided
- 1 small a dozen curry leaves, or six large
- 1 tablespoon scant ground cumin
- 1/2 teaspoon freshly ground black pepper
Make it step by step
- In a large bowl mix together the rice and dal, adding salt to taste.
- Add a little water if the mixture is too dry and stiff to mix.
- In a small saucepan on medium high heat, melt two tablespoons of the ghee, then add the curry leaves and fry them until they begin to give off their fragrance.
- Take the saucepan off the heat and add the cumin and pepper, and let it sizzle for five or six seconds.
- Then quickly pour the contents of the saucepan onto the rice and lentils and mix everything together, along with two additional tablespoons of ghee.
- Add more salt if needed.
- This serves a family of four, meaning two kids and two adults. If you're really hungry or are serving all grown-ups, I'd double the recipe.
- Leftovers keep well and taste even better the next day.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Southern Fried Curry, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.