INGREDIENTS:
Long grain rice or Ponni rice-1 cup
Cumin seeds-1 tbsp
Green chillies-2 chopped
Ginger-Grated or finely chopped (a small piece)
Pepper corns-1/2 tsp
Asafoetida-Few puffs
Curry leaves-Few to garnish
Cashew nuts-Fried in ghee for garnish(optional)
PROCEDURE:
1.Pressure cook Moongdal with rice in 3 cups of water.
2.Saute cumin seeds, pepper corns, green chillies, ginger, curry leaves with asafoetida and add cashews in ghee with a little oil till golden brown.
3.Mix with the cooked rice and dal and add milk to loosen the stiffness.
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