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Preparation info
  • Serves

    4-6

    • Difficulty

      Easy

    • Ready in

      1 hr 5

Appears in
Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen

By Sumayya Usmani

Published 2023

  • About

This is the soothing dish I cooked for Nani Mummy when she was in hospital, and that she and Mummy cooked for me when I was unwell. It brought me back to life then, and it still does now.

Ingredients

  • 115 g (½ cup) moong daal (split mung beans)
  • 250 g (

Method

  • Mix the moong daal and rice together in a large sieve and rinse well, then put them into a bowl and pour in enough water to cover. Let them soak for 30 minutes–1 hour (the longer they are soaked, the quicker they will cook).
  • Drain the rice and daal, tip into a large saucepan and pour in about 250 ml (1 cup) of water, just enough to cover. Add the salt and bring t