Rice | 1cup |
Moong dal | 1/2 cup |
Ginger | 1”piece (chop finely) |
Green chillies | 4 (chopped) |
Cashews | 10-15 |
Ghee | 1/4th cup /4tbsp |
Pepper corns | 1tbsp (grind into coarse powder) |
Curry leaves | 10-20 |
Cumin seeds | 2 tsp |
salt | to taste |
- Dry roast moong dal in a pressure pan (this step is to avoid raw smell of moong dal)
- Then mix with rice and wash couple of times.
- Add 3 cups of water and salt to taste. Pressure cook till rice becomes soft.
- Allow pressure to release completely. Then add glass water and mix well and keep aside.
- Heat ghee in a wide pan.
- Fry cumin seeds, chopped green chillies, chopped ginger, cashews and curry leaves.
- Add cooked rice and mix well. Turn flame to high and keep stirring. When rice starts boiling add co-arsed pepper corns powder and mix well. Check the salt at this point.
- Keep stirring.
- When rice becomes mushy . Off the flame and serve with coconut chutney.
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