Brown Rice Kichidi with Moong Gravy

On my fifth day of the diet, I was required to have a cup of brown rice and tomatoes. I was not really sure how to work that combo, instead made a brown rice kichidi with a tangy moong gravy as an accompaniment. 

Ingredients

Brown rice 1 cup

Split moong 1/2 cup

Slit green chillies

Chopped onions 2 tbsp

Cumin 2 tsps

Mustard seeds 1 tsp

Curry leaves

Ginger julienne

Cooking oil

Salt

Hing

Juice of lime

Water

Method

1. Wash the brown rice and split moong thoroughly. Pressure cook them together with 2
    cups of water for 5-6 whistles or more. This depends on the variety of grain used.

2. In a tava, heat cooking oil and splutter cumin, mustard, curry leaves, ginger and onions.

3. Transfer the cooked brown rice-moong kichidi to the tava and saute well.

4. Add salt and hing and mix well.

5. Remove from the stove and garnish with juice of lime.

Serve hot with a tangy moong gravy.