January 25, 2011


Rice - 1 cup
Moong Dal - 1/2 cup
Water - 5 cups
Ginger - small piece (finely chopped)
Cumin seeds - 2 tsp
Pepper corn - 1 tsp (crushed)
Ghee - 4 tbsp
Cashew nuts -  1 tbsp
Salt to taste
Curry leaves


  • Wash and cook rice and dal with salt, pepper, ginger pieces in pressure cooker.
  • Heat ghee in kadai, add cumin seeds, cashew nuts and curry leaves.
  • Add this to the cooked rice.
  • Mix gently before serving. Serve hot with coconut chutney or allam pachchadi.
  • Add some more ghee before serving if you need.

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