Ingredients
1 cup Kolam rice
½ cup Moong dal
Salt to taste
½ tsp Turmeric powder
1 tsp Cumin seeds
5-6 Black peppercorns
1 Green chilli, chopped
1 tbsp Ghee
1 tsp Cumin seeds
5-6 Curry leaves
1 tsp Ginger, chopped
4-5 Black peppercorns
1 tsp Asafoetida
½ cup Cashew nuts
Fresh Coriander leaves, for garnish
Process
- Take a pan and dry roast the dal and rice together for 2-3 minutes.
- Transfer this to a pressure cooker and add 5 times the amount of water. Season with salt and add turmeric powder too.
- Add in cumin seeds, black peppercorns and green chillies. Close the lid and cook it till 2-3 whistles.
- Later open the lid and give it a nice stir. It should have a mushy consistency.
- For the tempering, heat ghee is a tadka pan and add cumin seeds and curry leaves. Let them splutter and then add chopped ginger and black peppercorn.
- Add powdered asafoetida and cashew nuts. Mix everything well and add this tadka to the rice.
- Give it a nice stir and garnish with coriander leaves. Serve hot.
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