kuwait style moongdalrice with shrimp pesarapappu rice royyala vepudu rubian maoos

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

coconut milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk reduces calories while still adding creaminess.

Rinse moong dal and rice under cold water until water runs clear.

Soak moong dal in water for 30 minutes, then drain.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add cumin seeds and sauté until fragrant, about 1 minute.

Stir in chopped onion, garlic, and ginger; cook until softened, about 3-4 minutes.

Add green chili and curry leaves; cook for another 2 minutes.

Mix in turmeric and coriander powder, stirring for 1 minute.

Add soaked moong dal and rice to the pot; stir to combine.

Pour in coconut milk and enough water to cover the mixture by 1 inch.

Bring to a boil, then reduce heat to low and simmer covered for 20-25 minutes, until rice and dal are tender.

In a separate pan, sauté shrimp until pink and cooked through, about 3-4 minutes.

Fold cooked shrimp into the rice and dal mixture gently.

Season with salt and lemon juice to taste.

Garnish with chopped cilantro before serving.

Cooking Techniques

Spice Level:

Allergens