Ingredients
- Rice – 1 cup
- Moong dal – 1/2 cup
- Water – 5 cups
- Ginger finely chopped – 1 tbsp
- Black pepper – 2 tsp
- Cumin seeds – 2 tsp
- Cashew – 5-6 (optional)
- Asafoetida – a pinch (optional)
- Green chillies slit into half – 2 (optional)
- Curry leaves – 1 twig
- Salt – to taste
- Ghee – 3-4 tbsp
Method-1:
1. Crush pepper and cumin coarsely in a mortar.
2. Add rice, moong dal and water in a vessel and keep it in the pressure cooker. Cook it for atleast 7-8 whistles so the rice and dal gets mushy.
3. Heat 2 tbsp ghee in a pan. Add curry leaves, cashews, chillies, ginger, pepper & cumin, asafoetida, salt in the same order. Cook for a minute.
4. Add the cooked rice, dal mixture and mix well. Cook it for couple of minutes till everything is well mixed.
5. Switch off the stove. Add rest of the ghee and mix well once. Tastes better when eaten hot. .
Method-2: (one-pot method)
1. Crush pepper and cumin coarsely in a mortar.
2. Heat 2 tbsp ghee in a non-stick pressure cooker. Add curry leaves, cashews, chillies, ginger, pepper & cumin, asafoetida, salt in the same order. Cook for a minute.
3. Add rice and dal. Roast for a minute.
4. Add water and pressure cook for atleast 7-8 whistles.
5. Once pressure settles down, open the cooker. Add rest of the ghee, mix well and serve hot.
Jayz Kitchen 