Hesaru bele/Moong dal: 1cup
Akki/rice: 2 cups
Jeera: 1tbs
For tempering:
Green chillies: 4-5 according to ur taste
Peppercorns: 1/2tbs
Jeera: 1tbs
Pepper powder: 1tbs
Turmeric powder: 1/2 tbs
Salt as per ur taste
Method:
- Heat a pan n roast the yellow moong dal until the aroma is released.
- In a cooker or a vessle wash the rice and mix the roasted moong dal to it. Add 4 cups of water, salt, jeera n pressure cook them.
- For tempering: Take a small tava n place it on heat, add ghee or oil.When its hot add peppercorns n roast them for a min.Then add cumin seeds, ginger, curry leaves, pepper powder and saute for 2 min. Turn off heat and set aside.
- On the other side heat ½ teaspoon of ghee in a small pan and roast the cashew nuts until golden brown and crisp.
- Once the rice dal mixture is cooked, add the tempering and the roasted cashew nuts to the rice dal mixture. Mix till the spices have blended well into the rice.
