Rice and mung bean dhal
Ingredients: [‘rice’, ‘mung beans’, ‘olive oil’, ‘whole cumin seed’, ‘onion’, ‘green chili pepper’, ‘tomatoes’, ‘ginger paste’, ‘turmeric’, ‘white vinegar’, ‘salt’]
Quantity of Ingredients: [“150 g rice”,”100 g mung beans”,”1 tablespoon olive oil”,”3/4 teaspoon whole cumin seed”,”1 small onion, chopped “,”1 green chili pepper, finely sliced “,”1 tomatoes, peeled and chopped “,”1 teaspoon ginger paste”,”1/4 teaspoon turmeric”,”1 dash white vinegar”,” salt”]
Number of Servings: 2
Steps: [‘Combine the rice and dhal in a bowl and rinse repeatedly until the water becomes clear. Soak for 30 minutes. Drain.’, ‘Heat the oil in a frying pan and add the cumin. Fry until it starts to pop, then add the onion. Stir fry for around 4 minutes then add the tomato, ginger, chili, turmeric and vinegar. Stir fry until the tomato breaks up, around 5 minutes.’, ‘Add all the ingredients to the bowl of a rice cooker plus around 600 ml of water (enough to just cover the rice/dhal).’, ‘Cook for 10 minutes then leave to keep warm for a further 15 minutes without opening the lid.’, ‘Add a little butter, mix well and serve.’]