Made for each other

Rice and Mung Dal Kangi  with Onion Chutney.

Rice kangi is a famous south Indian breakfast dish. When people are sick they prefer to have this without milk because of the easy digestion and gives some strength to our body. But in my  family this is our routine Sunday breakfast dish. We all love this with this onion chutney as a side dish.

For onion chutney

1 red onion

2 red dried chilli

1 tsp cumin seeds

1 garlic clove

1 tsp coriander seeds

½ bunch coriander leaves

Small amount of tamarind (as shown in the photo)

salt.

Grind everything together.

For Rice kangi

1 cup Rice

¼cup  Mung Dal(yellow dal)

1 tsp pepper corns

1 tsp cumin seeds

¼ tsp fenugreek seeds

Salt to taste

2 ½ cups of water

1 cup milk (at room temperature)

Method

On low heat Fry the rice and mung Dal in the pressure cooker for 5 minutes.

Remove from the heat and wash properly.

Now add all the ingredient for kangi except the milk.

Allow the rice to over cook.

Remove from the heat, add the milk and cook further 5 minutes.