Ingredients
1 cup white rice
½ cup yellow moong dal
1 teaspoon finely chopped ginger
1 teaspoon whole pepper corns
1 teaspoon cumin seeds
1 teaspoon black pepper powder
4-5 curry chopped leaves
2 tablespoons halved cashew nuts
2 tablespoons ghee
2 tablespoons oil
Salt to taste
Method:
Wash rice and mix with the roasted dal.
Add 4 cups of water and salt to taste.
Cook using the pressure cooker method or in a pot.
add the oil in a pan and roast the peppercorns for a few seconds.
Add cumin seeds, ginger, curry leaves, pepper powder, asafoetida and saute for a few more seconds. Turn off heat and set aside.
Now heat ½ teaspoon of ghee in a small pan and roast the cashew nuts until golden and crisp.
Once the rice-dal mixture is cooked; add the roasted spices and the cashew nuts to the rice-dal mixture. Add the remaining ghee and mix till the spices have blended well into the rice.
Ghee enhances the flavor of this dish. Serve hot with ghee and coconut chutney
