| Rice | 1cup |
| Moong dal | 1cup |
| Ginger | 1”piece (chop finely) |
| Green chillies | 4 to 6(chopped) |
| Cashews | 10-15 |
| Ghee and Oil | 4tbsp and 4tbsp (1:1) |
| Pepper corns | 1 tsp(grind into coarse powder) |
| Curry leaves | 10 |
| 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 8 cups of water and salt to taste. Pressure cook till rice and dal becomes mushy soft. It takes upto 5 to 6 whistles on high heat to get the consistency.
- Allow the pressure to settle down completely. Mix gentle, if required add water.
- Heat ghee and oil in a pan.
- Fry cumin seeds, chopped green chillies, chopped ginger, cashews,curry leaves and before turning off the flame add pepper powder. Pour into rice and dal.
- Mix well and serve with coconut chutney and Sambar. Pour dash of ghee on top when served.
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