Ingredients:
Raw rice - 1 cup
Moong dal - 1/2 cup
(green gram dal-the split yellow variety-pasi parupu)
Water -5 cups
Ginger - 1 inch piece finely chopped
Whole black pepper -1 1/2 tsp
Cumin/jeera seeds -1 1/2 tsp
Curry leaves - little
Oil -1/4 cup
Ghee - 2 1/2 tbsp
Salt as required
Cashew nuts - 5-7
Preparation:
Dry roast rice and dal separately till it becomes slightly hot. Do not fry till dal changes color.
Wash and pressure cook rice+dal together with 5 cups of water, adding salt and a tsp of oil. I have used old rice, if you are using new rice, add 4 cups of water.The quantity of water differs according to the type of rice used.The point to be noted is - the rice should be cooked in such a way that it should be mushy. Mash it well and keep it aside. Check for salt. If needed, add and mix it well.
Roast cashew nuts in a little ghee and keep it aside.
Slightly crush half of pepper and jeera - or grind half of it in the blender just for a second.You can even add as such but I prefer to crush half of it slightly and add the remaining as such.
Method:
Heat ghee + oil in a pan/kadai , add pepper + jeera , saute for a few minutes, then add finely chopped ginger and curry leaves.
Add the above to the mashed rice and mix well.
Garnish with cashew nuts and serve hot with sambar or coconut chutney.
