A gentle, kidney-friendly plant-based Indian dish featuring yellow moong dal and rice, seasoned with mild spices for easy digestion and balanced nutrition.
1. Drain soaked dal and rice. 2. Heat ghee in a small pan over medium heat. Add cumin seeds and let them splutter. 3. Add chopped carrots and bottle gourd; sauté for 2 minutes. 4. Add turmeric powder and gently stir. 5. Add dal and rice to the pan; mix well. 6. Pour in 2 cups of water and add salt sparingly. 7. Bring to a boil, then reduce heat to low and cover. 8. Cook for 20-25 minutes until dal and rice are soft and water is absorbed. 9. Turn off heat and let it rest covered for 5 minutes. 10. Garnish with fresh coriander if desired and serve warm.
1/4 cup yellow moong dal (washed and soaked for 30 minutes) 1/4 cup white rice (washed and soaked for 30 minutes) 1/2 tsp cumin seeds 1/4 tsp turmeric powder 1 tbsp finely chopped carrots 1 tbsp finely chopped bottle gourd (lauki) 1 tsp ghee (optional) Salt to taste (very minimal) 2 cups water Fresh coriander for garnish (optional)
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