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Breakfast Foods

South Indian

Spicy Index: 
Aroma Index: 
Cooking Time: 
40 minutes


  •  Rice- 1 cup
  •  moong dal- 1/2 cup
  • ginger- 1tsp(finely chopped)
  • asafoetida- 1/4 tsp
  • pepper corns- 1tsp
  • cumin seeds- 1tsp
  • pepper powder-1tsp
  • curry leaves -5 
  • cashew nuts - 2 tsp
  • ghee - 2tsp
  • 2 tablespoons oil
  • Salt to taste

Preparation method

  1. Heat a pan on medium heat and roast the yellow moong dal until a lightly roasted aroma is released. Don’t let it turn brown.
  2. Wash rice and mix with the roasted dal. Add 4 cups of water and salt to taste. pressure cook it upto 2 whiles
  3. Place a small pan on medium heat; add the oil/ghee and roast the peppercorns for a few seconds. Add cumin seeds, ginger, curry leaves, pepper powder, asafoetida and saute for a few more seconds. Turn off heat and set aside.
  4. Now heat ½ teaspoon of ghee in a small pan and roast the cashew nuts until golden and crisp.
  5. Once the rice-dal mixture is cooked; add the roasted spices and the cashew nuts to the rice-dal mixture. Add the remaining ghee and mix till the spices have blended well into the rice.
  6. Serve hot with ghee and coconut chutney or sambhar 

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