Moong Dal Rice

Plainer than khichdi and mashed smoother: just dal and rice simmered into a soft, pale mixture, useful on days when one uncomplicated flavour on the plate is enough.

Ingredients

• 2 tbsp rice
• 1 tbsp moong dal
• Water

Instructions

1. 1Wash 2 tbsp rice and 1 tbsp moong dal until the rinsing water is no longer cloudy.
2. 2Simmer them in about 1¼ cups water over low heat for 20 minutes, stirring occasionally so the dal does not settle and stick.
3. 3Look for the dal to have lost its shape completely and the rice to smear easily between two fingers.
4. 4Mash thoroughly with the back of a ladle to an even consistency, thinning with hot water so it is soft rather than stiff.
5. 5Allow to cool to lukewarm, stirring once more, since the middle of the bowl stays hot longest.