I have heard from many people that they plan their menu for the entire week in advance. I have tried to do that but most of the times the plan does not work out as expected. The reasons being there are some last minute changes; unexpected leftovers from previous days or requests from the family members for something different or some experimenting on my part to try out new dishes etc. So I don’t plan way in advance but I am in awe of those people who plan and maintain it.

I restrict my menu planning for the current day or at maximum for the next day. The next day planning usually involves soaking for idli/dosa batter, soaking some beans or sprouting some beans.Usually I am pretty much done deciding the menu before I head to work. Of course, there are exceptions when I plan on the way back home and even worse on occasions when I don’t know what to do until I return back home.

Anyways there are days when I get caught up at work, have to meet a deadline and it gets difficult to leave work on time.  So it is tiring when I reach back home and don’t have the energy to cook the planned menu. Instead I look for some quick fix up’s easy yet nutritive and most important easy to clean. This is one such recipe that my mother used to make often for breakfast. It is a one pot meal and has a good combination of rice, lentils, vegetables and easy on the palette too.

• Ingredients:
•  1 cup rice
• ½ cup split moong daal
• 1 cup diced vegetables (carrot, peas, beans, potato etc)
• ¾ cup chopped onion
• Salt
• Mustard seeds
• Curry leaves
• Jeera (cumin seeds)
• Turmeric a pinch
• Little cloves, cinnamon
• Chopped coriander leaves
• Oil
• To make the coconut masala
• 1/2 cup shredded coconut
• 3 garlic pods
•  1 inch ginger
• 3-4 green chillies

Method:

• Wash the rice and moong daal separately and keep aside.
• Grind the coconut masala with as little water as possible and keep aside.
• Heat a pressure cooker, add oil then add mustard seeds, cumin seeds, cloves, cinnamon and mix well.
• Add the chopped onions and sauté until it turns light brown.
• Add the ground masala and mix for about a minute. Add the vegetables, add more oil if needed and mix well. There is no need to wait for the vegetables to get cooked.
•  Add the moong daal, rice and mix well. Wait for less than a minute and add water. (The amount of water depends on one’s preference, if you prefer this muchy then add 5 cups of water else 3.5 cup is sufficient)
• Check for seasonings. The salt and spice level should be on the higher side.
• Add the chopped coriander and cook until done.

 Serve hot with tomato, cucumber raita and papads.