2 cups Rice
1 1/2 cup Split Mung Dal (No Husk)
2 Tbsp Cumin
1 1/2 tbsp Crushed pepper (I dont make it too poweder, i use a mortar and pestel)
4 Tbsp Clarified Butter (Ghee)
2 tsp Asafoetida
Salt to taste
Water for cooking
Pressure cook the Rice and Mung dal together (after giving them a good rinse). I let my cooker go for multiple whistles (6-8) since i need the rice as Mushy possible. I am also liberal with water (1:3 proportion, instead of the regular 1:2). After the rice is cooked, in a 2-3 quart pan, add half the ghee. Add the Cumin & pepper. Once the cumin stops spluttering, add the Asafoetida. Add the cooked rice/Mung. Add 1 1/2 cups of water and salt to taste. In a seperate pan, saute some cashew nuts until golden brown in the remaining Ghee. Add to the rice, cook for a few minutes. Serve with Tomato Chutney
1 1/2 cup Split Mung Dal (No Husk)
2 Tbsp Cumin
1 1/2 tbsp Crushed pepper (I dont make it too poweder, i use a mortar and pestel)
4 Tbsp Clarified Butter (Ghee)
2 tsp Asafoetida
Salt to taste
Water for cooking
Pressure cook the Rice and Mung dal together (after giving them a good rinse). I let my cooker go for multiple whistles (6-8) since i need the rice as Mushy possible. I am also liberal with water (1:3 proportion, instead of the regular 1:2). After the rice is cooked, in a 2-3 quart pan, add half the ghee. Add the Cumin & pepper. Once the cumin stops spluttering, add the Asafoetida. Add the cooked rice/Mung. Add 1 1/2 cups of water and salt to taste. In a seperate pan, saute some cashew nuts until golden brown in the remaining Ghee. Add to the rice, cook for a few minutes. Serve with Tomato Chutney
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