Rice-1 1/2cups Moong dal/ Mung bean-1/2cup Minced Ginger-2tsp Salt to taste Golden fried Cashewnuts-20 Ghee-3tbsp For tempering Whole black pepper corns-2tbsp Jeera/ Cumin seeds-2tbsp Curry leaves-few Oil required
Wash and soak both rice and dal for one hour. Pressure cook rice and dal along with minced ginger and required salt, cook until well done. Once the rice is well done mash the rice mixture with a spatula. Heat required oil in a tadka pan and add the tempering ingredients. Once the cumin crackles, add the hot tempering to the cooked rice mixture and stir well. Finally add the ghee and cashewnuts and give a final stir. Serve hot with Tiffan Sambar and Chutney. For more delicious and versatile recipes visit http://myerecipecorner.blogspot.com/