Ingredients
- Raw rice - 1 cup
- Green gram dal - 3/4 cup
- Asaefoetida - a pinch
- Salt - to taste
- Ginger - 1" piece (grated)
- Water - 5 cups
- For tempering
- Cumin seeds - 1 tsp
- Whole black pepper - 1 tsp
- Curry leaves - 6-7
- Ghee - 2-3 tblsp
- Cashew nuts - 6-7
Directions
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Soak the rice and dal in 5 cups of water for minimum of 10 minutes.
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Add required salt, grated ginger and asaefoetida to this mixture and pressure cook
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for 3-4 whistles. (1-2 whistles more than making regular rice)
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Heat ghee in a small pan, splatter cumin seeds, black pepper, curry leaves.
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Add this to the cooked rice dal mixture after the pressure is released.
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Fry the cashews in some ghee and add that too.
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Mix everything together even when it is still hot. The rice and dal should be partly mashed up.
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Serve piping hot with sambhar, coconut chutney and vadai.