Measurements

• 1 cup Rice
• 1/2 cup Moong Dal
• 3 tbsp Ghee
• 1 tsp Black Pepper
• 1 tsp Cumin Seeds
• 1 inch Ginger
• 10 Cashews
• 10 Curry Leaves
• 1/4 tsp Asafoetida
• Salt to taste

Preparation Method

• 1. Rinse 1 cup of rice and 1/2 cup of moong dal together under running water.
• 2. In a pressure cooker, add the rinsed rice and dal mixture with 4 cups of water and a pinch of salt.
• 3. Cook for 3-4 whistles until soft and mushy.
• 4. In a pan, heat 3 tbsp of ghee.
• 5. Add 1 tsp of cumin seeds and let them splutter.
• 6. Add 1 tsp of black pepper and sauté for a few seconds.
• 7. Add 1 inch of grated ginger and sauté until fragrant.
• 8. Add 10 cashews and fry until golden brown.
• 9. Add 10 curry leaves and 1/4 tsp of asafoetida, sauté briefly.
• 10. Pour the tempering over the cooked rice and dal mixture.
• 11. Mix well and adjust salt to taste.
• 12. Serve hot with coconut chutney or sambar.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.