This deliciously wholesome brown rice and lentil recipe, is a perfect one-pot meal. Enjoy with Tomato Chutney or Lime Pickle.
Course Main Course, Side Dish, Snack
Cuisine Indian
Keyword Brown Rice, Indian, Lentils, Spices, Vegetarian
Special Diet Gluten Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Prep Time 5minutes
Cook Time 45minutes
Soak Grains 1hour
Total Time 50minutes
Servings 2People
Calories 326kcal
Ingredients
1/2CupBrown RiceSoak for 1 hour
1/4CupYellow MungSoak for 1 hour
1/8CupOnionFine Cut
1/8CupPotatoFine Cut, Unpeeled
1/4TeaspoonSea SaltLow Sodium
1TeaspoonGheeOrganic
Tempering
6LeavesCurry LeavesLarge, Split in Half
1ChiliGreen Chili PepperSlit in Half
1/2ChiliDry Red ChiliSmall
1/2TeaspoonCumin Seeds
1/2TeaspoonMustard Seeds
5SeedsBlack PepperWhole peppercorns
1Teaspoon GheeOrganic
Instructions
Set IP to 'sauté' mode, add ghee. When the 'hot' sign comes up, add tempering ingredients (curry leaves, dry red chili, urad dal, green chili pepper, pepper corns, mustard and cumin seeds). Allow mustard seeds to crackle. Now add potato, onion and sauté for 2 to 3 minutes.
Add soaked brown rice, mung, salt and mix well.
Add water, mix well and set lid on. Pressure cook for 35 minutes on high pressure.
Allow for natural release and remove lid. Add one teaspoon ghee and mix well.