Serves 3

Ingredients
1 cup rice 3/4 cup cabbage (cut in medium pieces)
A little over 1/2 cup yellow moong dal Some peas
1 capsicum 1" ginger (crushed)
1 potato 1 teaspoon cumin seeds
Few florettes of cauliflower (big pieces) 1 tablespoon ghee
1 carrot (sliced long, about 1") 2 green chillies (in 1/2" pieces, slitted)
7-8 beans (in 1" pieces) Salt to taste

Method

  1. Cut all the vegetables a little big.
  2. Soak the rice & dal together in water.
  3. In a pan, heat the ghee and add cumin seeds to it.
  4. When the seeds splutter add the slitted green chillies.
  5. Add first the green pepper.
  6. Fry for a minute and then add all the vegetables and fry it for about 5 minutes.
  7. Drain the water from the rice & dal and add it to the vegetables.
  8. Mix everything well and add salt. Just crush the ginger and add it to the mixture.
  9. Add about 3 1/2 cups of water.
  10. And close the pan tightly so that no steam escapes.
  11. Cook for 10-15 minutes.
Nutrient Composition Per Serving
MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 272 Carotene( µg ) 2053.42
Protein (g) 8.32 Vitamin C (mg) 44.7
Carbohydrate (g) 47.1 Mg (mg) 85.25
Fat (g) 5.62 Na (mg) 17.6
Fibre (g) 1.35 K (mg) 264.63
Minerals (g) 1.55 Mn (mg) 0.62
Calcium (mg) 62.6 Zn (mg) 1.31
Phosphorus (mg) 253.23 Cr (mg) 0.012
Iron (mg) 1.93