Ingredients:
- Raw Rice ( Sona Masoori ) - 1 cup
- Moong Dal - 1/2 cup
- Salt - to taste
For Tempering:
- Whole Black Peppercorns - 1/2 tsp
- Pepper Powder - 1/4 tsp
- Cumin Seeds - 1/2 tsp
- Ginger ( grated or very finely chopped ) - 1 tsp
- Cashew Nuts - 10 -12
- Curry Leaves - 1 spring
- Asafoetida ( hing ) - a pinch
- Ghee - 2-3 tbsp
Directions:
- Dry roast moong dal in a pan till a slight aroma is released. Do not let the dal change its color.
- In a pressure cooker, mix this roasted dal with rice. Add 4 cups of water and salt and pressure cook for about 3-4 whistles. Some like is grainy and some like it mushy. So cook till the desired consistency is reached.
- In a small pan, heat ghee, roast cashew nuts till golden. Add whole peppercorns, cumin seeds, ginger, curry leaves, hing, and pepper powder. Saute for a few seconds and pour this tempering over the cooked dal and rice.
- Mix well and serve hot with sambar and chutney.
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