Ingredients:

• Moong Dal – 3/4 cup
• Rice – 1 1/4 cups
• Asafoetida – a pinch
• Ginger – 1/4 inch finely chopped
• Green Chillies – 2 slit halfway
• Cashews – 1 tbsp
• Whole black pepper – 1 tsp
• Cumin seeds – 1 tsp
• Curry Leaves – 7
• Salt – to taste
• Ghee – 3 tbsp or to taste

Method:

In a pressure pan/cooker, cook the rice and dal together with green chillies, ginger, asafoetida and salt adding around 4-5 cups water. (The dal should be well done and smashed along with the rice).

In a small pan, heat the ghee, fry the cashews till roasted and set aside. Then in the same pan with the remaining ghee, fry the pepper, cumin seeds and curry leaves and pour the entire mixture into the cooked rice and dal. Add in the roasted cashews. Mix well. if needed, can heat some more ghee and add to this.

Miscellaneous:

• Tips: You can also crush the black pepper into a coarse mix and add instead of using whole black pepper. Serve with pickle or any hot chutney or sambhar, coconut chutney.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian