vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Rice Moong Dal Porridge

Rice Moong Dal Porridge
Kalakand Indian Sweet Recipe

Kalakand Indian Sweet Recipe

Kalakand is a popular Indian sweet made for specially festivals by reducing milk and sugar the tra......

Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

Rice Moong Dal Porridge Recipe, How To Make Rice Moong Dal Porridge Recipe

Rice and whole moong (mung) dal are cooked together in a porridge.

About Recipe

How to make Rice Moong Dal Porridge

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
Rice Moong Dal Porridge
Author : Vahchef
Main Ingredient : Rice
Servings : 0 persons
Published date : June 20, 2018


Ingredients used in Rice Moong Dal Porridge
• Coconut oil or ghee - 2 tablespoons.
• Green chilis - 3 numbers.
• Fresh or frozen grated coconut - 3 tablespoons.
• Whole dried red chilis - 2 numbers.
• Curry leaves - 20 leaf.
• Whole mung (moong) beans, green - 1 cup.
• Rice - 1 cup.
• Cumin seeds - 1 teaspoons.
• Salt to taste - .
Method:
Wash and soak rice (brown rice works well for this) and dal (beans) separately in 3 cups of water each for 1 hour. Grind together the coconut, cumin and green chilis into a coarse paste. Pressure cook the dal and rice together with curry leaves and chilis. When cooking is done, the result should be quite mushy. Add water if necessary to create a thick porridge. Add salt and the coconut paste, and bring to a boil. Add the coconut oil or ghee and stir it in. Serve hot or warm with padad and pickle.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter