Green Moong Rice
Moong daal like other lentils is a good source of protein. Here the whole green variety is first soaked overnight and then boiled. Surprisingly the cooked rice and moong are able to absorb the coconut milk without becoming soggy. The result is a delicious rice dish, a complete meal in itself. Try it with brinjal pachadi - a rare combination of purble brinjal and thick curd.
Preparation time: 10 minutes
Cooking time: 10 minutes
Serve: 4
Step 2: Mix the cooked moong with the rice. Liquidise the coconut thrice with little water (Keep each time liquidized milk separate) Add the third milk first to the rice and cook on a low flame.
Step 3: When the milk is absorbed, add the second milk and then the thick milk lastly. When the milk dries completely, pour the content onto a flat bottomed dish and spread it. (Do not allow the rice to burn. Stir the rice intermittently. )
Step 4: Decorate with chopped coriander leaves.
Step 5: Serve hot with brinjal pachadi. (For Brinjal Pachadi, refer Pachadi Section)
Rice - 2 katoris
Whole Moong - 1 katori (soaked overnight)
Coconut - 1 whole
Salt to taste
Method
Step 1: Boil the whole moong with salt. Cook the rice with little salt.Step 2: Mix the cooked moong with the rice. Liquidise the coconut thrice with little water (Keep each time liquidized milk separate) Add the third milk first to the rice and cook on a low flame.
Step 3: When the milk is absorbed, add the second milk and then the thick milk lastly. When the milk dries completely, pour the content onto a flat bottomed dish and spread it. (Do not allow the rice to burn. Stir the rice intermittently. )
Step 4: Decorate with chopped coriander leaves.
Step 5: Serve hot with brinjal pachadi. (For Brinjal Pachadi, refer Pachadi Section)
