ingredient:
1. Rice – 1 cup
2. Moong dal - ¼ cup
3. Cumin seeds - 1 tsp
4. Mustard seeds - 1 tsp
5. Ginger - 1 inch piece
6. Pepper corns - 1 tsp
7. Cashew nuts - 10
8. Water - 6 cups
9. Ghee - 5 tsp
10. Curry leaves - few
11. Salt - to taste
Preparation:
- Wash the rice and dal together. Add 6 cups of water and salt pressure cook for 10 mins.
- Then remove the lid. Now take a pan and heat with 5 tsp of ghee.
- Then add mustard seeds, cumin seeds.
- When they start to popping add curry leaves, cashew nuts, and ginger and pepper corns.
- Fry till the cashew nuts colour change into golden brown colour.
- Remove the pan from the stove and pour this over the rice and dal mixture.
- Mix well. Serve hot with coconut chutney or sambar.
