|Rice||1 Cup (16 tbs)|
|Moong dal||1⁄2 Cup (8 tbs)|
|Ginger||2 Inch, finely chopped|
|Green chilly||1 , finely chopped|
|Black peppercorns||1 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Cashewnuts||1 Tablespoon, chopped|
|Clarified butter||1 Tablespoon|
|Water||4 Cup (64 tbs)|
Wash Rice and Moong Dal together, add 4 cups of water, salt to taste and pressure cook up to 4-5 whistles/until the rice and dal become completely soft/looks more than just cooked.
Heat ghee in a small pan. Add finely chopped ginger, green chillies, chopped cashews and coarsely ground peppercorns. Saute until cashews turns slightly brown. Add this to the cooked rice.
Mix well and Serve immediately/Hot with groundnut chutney.