“Cabbage ~ Garlic ~ Moong Dal ~ Rice spiced with Green Gram Flax Seed Dry Ginger Coconut Chutney Powder” … Chutney Powder’s come in handy when you want to finish cooking in a jiffy yet want something spiced up … I always prepare such dishes with any chutney powder I have like curry leaves, garlic, molaga podi etc. This time since I had tried my hand at green gram flax seed dry ginger coconut chutney … I prepared the same with this one … Yummy Yumz …
It’s very easy to prepare this spiced rice if you have Chutney powder ready with you. A simple assembled rice with added spice powder and veggies that goes well with curds / raita. Recently I had tried Chutney powder with whole green moong and flax seeds, so I went ahead and tried this rice with the addition of this powder and the dish was truly awesome. Preparing spiced rice is a breeze work and the chutney powder really comes in handy when you come home tired after work and all you want to do is just go ahead and take some long rest. I have in my 27 years of married life learned a lot of short cuts that make the dinner both attractive and appealing. I always have chutney powder, curds etc. in my fridge. So I just go about tossing in whatever comes to my mind at that moment. Today I had a large sized cabbage in fridge untouched so added it to this spiced rice. This gave the rice a crunchy take off and it was really nice to munch on the same. For the recipe of chutney powder I am sharing the link at the end of this recipe, do check on the same or you may go ahead and add in any other chutney powder you have at home too. No harm in trying, is there ? who knows you may create a new dish that your family will love.
** Here is the Simple Recipe for Spiced Rice .....
** Wash 1 cup of rice along with 1 cup of moong dal well and drain off excess water completely. Keep this ready aside.
** In a pressure cooker pan, add in 1 tblsp of ghee, when it melts add in ½ tsp of haldi / turmeric powder and fry for few seconds. Now add in the drained rice + moong dal and fry on low heat for 2-3 minutes. Add in 3 cups of water (Do not add more as we are pressure cooking) along with salt to taste, mix well and pressure cook on medium heat to 3 whistles.
** Let the pressure drop on it own. When the pressure has come down, open the lid and allow the steam to pass off. Stay away from the heat or you may burn your hand on hot steam. Allow the rice-moong dal to cool for at least 15 minutes.
** Now with a fork gently loosen the rice-moong dal. If hot leave for some more time. Do not attempt when the rice is hot, as then the whole lot will get mashed up, on cooling it easily loosens up. Also remember not to add double water quantity. When pressure cooking for masala rice always add in less than what we do while preparing on kadai.
** Now in a large thick bottomed kadai, add 3 tblsp of oil and when hot enough lower the heat and add in a handful of cashew nut and fry till evenly browned. Remove and keep aside. Now continue in the same kadai by adding 15-20 garlic and frying them till evenly browned.
** Once the garlic has turned brown add in 3 cups of finely chopped cabbage and mix well. Stir fry on high heat for 2 mins. Now sprinkle some water and cover with a tight lid. Let cook on low heat for about 4-5 minutes. Keep stirring in between. Check if the cabbage is cooked and done. Do not over cook the cabbage, the crunchiness should be retained, so cook only till its’s 75% done.
** Now add in 2-3 tblsp of the ready chutney powder and mix well. Keep stirring for a minute. There is no need of adding salt as the powder contains salt and remember we have already added salt to rice-moong dal while pressure cooking. But if you still need you may add a little bit. But I would advice you to check before you add on as I have not added in any extra salt here.
** Once the masala has mixed in well add in the fried cashew nuts and mix well. Now add in half of the cooked rice-moong dal and keep mixing till all the ingredients are mixed well. Do not put pressure while mixing or you will mash and make the rice mushy. Mix with light hand motion. Now add in the remaining cooked rice-moong dal and further mix till done. Remove from heat and keep covered aside for some time, say about 15 mins.
** “Cabbage garlic moong dal – rice spiced with chutney powder” is done and ready to be served. Serve immediately with plain curds or raita. This dish is best served this way as it does not go well with any curries. So keep it simple and enjoy the garlic flavoured spiced rice taste with crunchy cabbage to bite on. Serve this to your family and friends and I assure you those who love garlic flavour are sure to love this one.
** For the Green Gram Flax Seed Dry Ginger Coconut Chutney Powder Recipe, Please follow the link given below …
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