Serves: 4-5
Style: South Indian
Rating: 4/5
Last prepared: 14-Jan-2017
Ingredients
Rice - 1 cup
Moong dal - 1/2 cup
Whole black p2ppercorns - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - 1/4 tsp
Ginger - 1 inch (mashed/grated)
Black pepper powder - 1/2 tsp (slightly crushed)
Cumin powder - 1/2 tsp
Ghee - 4-6 tbsp
Water - 4 cups
Curry leaves - 1 sprig
Red chilies - 4-5
Cashew nuts - 12
Salt to taste
Preparation Method
Style: South Indian
Rating: 4/5
Last prepared: 14-Jan-2017
Ingredients
Rice - 1 cup
Moong dal - 1/2 cup
Whole black p2ppercorns - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - 1/4 tsp
Ginger - 1 inch (mashed/grated)
Black pepper powder - 1/2 tsp (slightly crushed)
Cumin powder - 1/2 tsp
Ghee - 4-6 tbsp
Water - 4 cups
Curry leaves - 1 sprig
Red chilies - 4-5
Cashew nuts - 12
Salt to taste
Preparation Method
- Dry roast the moong dal until there is some aroma
- Heat 2 tbsp ghee in a cooker and fry ginger until slightly brown.
- Add peppercorns and cumin seeds. Fry for a couple of mins
- Add water & salt and pressure cook for 5 whistles. Allow time to release steam from cooker
- Heat 2 tbsp ghee and roast red chili, curry leaves, cumin powder and asafetida. Add to rice
- Roast cashew in ghee. Add to rice and mix all well
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