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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

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

1 cup split washed moong dal 1 cup boiled, peeled, and shredded potatoes 2 tablespoons finely chopped cilantro (hara dhania) 1 tablespoon minced green chili 1 tablespoon finely shredded ginger 1 teaspoon cumin seeds (jeera) 1/8 teaspoon asafetida (hing) 1/8 teaspoon baking soda 1 teaspoon salt Oil   Rinse the dal and soak it in approximately 3 cups of water for four hours or more. Grind the dal coarsely with minimal water. Combine all the ingredients with the dal batter, incl