Handvo
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 150 g basmati rice
- 80 g toor dhal (split pigeon peas)
- 50 g split green moong dal
- 150 g natural yoghurt
- 200 g courgettes, grated
- 100 g carrot, grated
- 1 tsp bicarbonate of soda
- 1 tsp mustard seeds
- 1 tbsp sesame seeds
- 1 tsp ground turmeric
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 402 kcal
- Protein
- 13.9 g
- Carbohydrate
- 54.1 g
- of which sugars
- 6.2 g
- Fat
- 13.7 g
- of which saturates
- 2 g
- Fibre
- 6.2 g
- Salt
- 0.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the basmati rice, toor dhal and split green moong dal together for 3 hours, then drain and blitz to a coarse batter with the natural yoghurt and a little water.
- 2
Stir in the grated courgettes and carrot, the ground turmeric and the bicarbonate of soda.
- 3
Heat 2 tbsp of the vegetable oil in an ovenproof dish, swirl to coat, then pour in the batter and scatter with the mustard seeds and sesame seeds.
- 4
Drizzle with the remaining oil and bake at 200C (180C fan, gas 6) for 30-35 minutes until a skewer comes out clean and the top is golden.
- 5
Rest for 5 minutes, then cut into squares and serve warm.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.