Prep Time: Under 10 min
Cook Time: Under 10-15 min
Serves: 2 people
Ingredients
1 cup short grained rice
1/4 cup+ 2tbsp split green gram/moong dal ( I made with moong dal )
Salt to taste
To Temper
1 tsp whole peppercorns
1 tsp cumin seeds
1" inch ginger, peeled and sliced thinly
Pinch of asafoetida
Few sprigs of curry leaves
Few unbroken cashews
Method
1.Wash and clean rice and lentil well until the water runs clear.
2. Mix them both add salt and add 5 cups of water (depends on the type of rice you get - you might need less or more). Place them in a pressure cooker and cook for 10-15min - or until 3-4 whistles
3. Meanwhile in a little ghee, temper first the ginger slices, then add peppercorns and cumin. Saute till aromatic and reddish. In the very end, add curry leaves and asafoetida, stir it for 2-3 seconds and remove with a slotted spoon
4. In the same pan, add the cashews and roast them till reddish color.
5. Now add the tempered spice/nut mixture and mix well. Serve hot. With Sambar or Coconut Chutney.