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Moong Dhal - ½ cup Turmeric - ½ tsp Salt Coconut - ¼ cup Green Chilli - 2 Shallots - 3 + 2 Cumin seeds - 1 tsp Coconut Oil - 1 tbsp. Mustard - ½ tsp Red Chilli - 2 Curry Leaves Wash the dhal and pressure cook with ½ tsp Turmeric, 1 cup Water and required Salt for 3 whistles. Allow the heat to come down naturally and mash the Dhal and keep aside. Grind Coconut, Green Chilli, Shallots and Cumin seeds to a fine paste. To the dhal, add the ground Coconut paste and required Salt.

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

Rice - 2 cup Whole Green Moong Dhal - 1 cup Ghee + 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 add the Rice and Dhal; wash thoroughly and let soak for about 30 min. Heat Ghee and Oil in a pressure cooker. Temper Asafetida, Cumin seeds and Turmeric; sauté for 30 sec. Add Onion and Green Chilli; cook until translucent. Add Ginger Garlic pa