Nutritious Whole Moong and Capsicum Rice

Ingredients:
1) Green Whole Moong - 1 cup
2) Basmati Rice( Brown or white) - 1 1/2 cup
3) Onions -1, finely chopped
4) Tomato -1 , finely cut
5) Bell Pepper - 1 med - finely chopped
6) Garlic pods- 3 or 4, crushed
7) Ginger - a small piece - crushed
8) Curry leaves - a few
9) Mustard seeds -a few
10) Turmeric powder- 1/4 tsp
11) Chili powder- 1 tsp or 2 tsp according to taste
12) Hing - a pinch
13) Garam Masala - a pinch(optional)
14) Oil - 2 tsp
15) Salt - to taste

Method:
Wash and drain the rice and keep it aside for 20 mts. Cook it in such a way that the grains are seperate.( I normally use the rice cooker and use 2 cups of water for every 1 cup of rice). Once it is cooked, cool it so that the grains won't stick to each other. In a pressure cooker , cook the whole moong.Take care not to over cook.(I cook it for one whistle amd proportion is 1.5:1 for water to dal). Once cooked cool it to ensure that the moong doesnt stick to each other. In a non stick pan heat 1 tsp of oil, once it is hot add mustard seeds , let it splutter, then add in the onions and fry it till it turns pink. Now add the bell pepper, curry leaves, ginger and garlic and sautee it for 30- 40 seconds(till the raw smell of garlic goes). Add in the tomatoes , turmeric powder, chili powder and one tsp of oil. Cook it well in high flame for 3- 4 minutes, taking care not to burn it. Reduce the flame and add the cooked daal, mix throughly and add the required quantity of rice to it. Add hing, garam masala and required amount of salt and mix well. Let it be on stove for two three minutes. Remove it and serve hot with onion raitha or plain curd!

Note: You can either use brown or white rice. If basmati is not available raw rice can be used! Again the quantity of rice and daal can be incrased or reduced based on individual taste.