Ingredients:
Rice – 1 cup
Toor Dal – 1/2 cup
Turmeric Powder – 1/2 tsp
Asafoetida Powder – 1/2 tsp
Salt as per taste
Ghee – 8 tblsp
Ginger – 1 one inch piece, grated
Curry Leaves – few
Coconut – 6 tblsp, grated
Cashewnuts – 2 tblsp, halved
Grind to a coarse powder:
Black Peppercorns – 1 tsp
Cumin Seeds – 1 tsp
Method:
1. Heat 2 tblsp ghee in a frying pan.
2. Add cashewnuts and fry till golden.
3. Set aside.
4. Wash rice and dal.
5. Drain and pressure cook with turmeric powder, asafoetida, salt and 5 cups of water.
6. Cook for 5 minutes and open after the pressure has reduced completely.
7. Heat the remaining ghee in a kadai over moderate heat.
8. Add grated ginger, curry leaves and ground masala.
9. Fry for a minute.
10. Add the cooked rice and dal. Mix well.
11. Sprinkle 1/2 cup of water, if required.
12. Add the grated coconut.
13. Garnish with fried cashewnuts.
14. Serve hot.
