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Rice - 1 cup Moong Dhal - 1/3 cup Ginger - 1 tsp, grated Peppercorn - 1 tsp Cumin seeds - 1 tsp Ghee - 3 tbsp. Cashew nut Curry Leaves Salt In a pressure cooker add the Rice along with Moong dhal, Ginger and 4 cups Water. Pressure cook for 8 whistles. In a mortar add the Peppercorn and Cumin seeds; crush using a pestle and keep aside. Heat Ghee in a small skillet. Temper Cashew nut and Curry leaves. Once the Cashews reach a golden color add the crushed Pepper Cumin mixture

Whole Green Moong Dhal - 1 cup Idly Rice - ⅓ cup Fenugreek - 1 tsp Cumin - 1 tsp Green Chilli - 4 Ginger - a small pc Salt Oil Soak Moong Dhal with Idly Rice and Fenugreek seeds in Water overnight. In the morning, pour the soaked Dhal mixture in a wet grinder along with Cumin seeds, Green Chilli, and Ginger. Grind this mixture to a smooth Batter and transfer to a large bowl. Season the Batter with required Salt. Heat a Dosa tawa on medium flame. Grease the tawa with Oil. Po

Moong Dal - 1/2 cup (soaked for 4-5 hours) Ghee - 1/2 cup Mawa - 1/2 cup Water - 1/2 cup Sugar - 1/4 cup plus 2 tablespoons Green Cardamom seeds - 6 Saffron - to taste Nuts - as desired Roast soaked dal to a deep golden color and grind to a coarse paste. Roast the coarse dal in ghee on low heat to develop a "sandy" texture, allowing the fat to release. Combine sugar, water, and aromatics (saffron/cardamom) and add it to the mixture. Cook down with mawa until it reaches a thic

Rice - 2 cups Moong Dal - 1 cup Ghee and Oil - 3 tbsp Asafetida - 1/8 tsp Cumin - 1 tsp Turmeric - 1 tsp Onion - 1, sliced Green Chilli - 2, slit Ginger Garlic Paste - 2 tsp Tomato - 1, diced Salt Cilantro In a large bowl, combine the Rice and Dal; wash thoroughly and soak for about 30 minutes. Heat the Ghee and Oil in a pressure cooker. Temper with Asafetida, Cumin seeds, and Turmeric; sauté for 30 seconds. Add Onion and Green Chilli; cook until they become translucent. Add