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 and roast for a few seconds. Turn off heat.
Add this tempering to the cooked Rice Dhal mixture. Give a thorough mix.
Serve hot with Chutney, Sambhar and Medhu Vadai.
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