This mouth watering dish, a kichadi (one can call for the northern Indians), is savored with eggplant ghotsu (south Indian version of eggplant in tomato gravy) or a vegetable kootu( vegetables and dal in coconut gravy).

Serves: 4 persons
Cooking time: 40 minutes
Preparation Time: 10 minutes

Ingredients

• 1 cup white rice
• ½ cup yellow moong dal/mung dal (split moong dal)
• 1 teaspoon finely chopped ginger
• ¼ teaspoon asafoetida
• 1 teaspoon whole pepper corns
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper powder
• 4-5 curry chopped leaves (when chopped releases extra flavor)
• 2 tablespoons halved cashew nuts
• 2 tablespoons ghee
• 2 tablespoons oil
• Salt to taste

Method

Heat a pan on medium heat and roast the yellow moong dal until a lightly roasted aroma is released. Don’t let it turn brown.

Wash rice and mix with the roasted dal. Add 4 cups of water and salt to taste. Cook using the pressure cooker method or in a pot.

Place a small pan on medium heat; add the oil and roast the peppercorns for a few seconds. Add cumin seeds, ginger, curry leaves, pepper powder, asafoetida and saute for a few more seconds. Turn off heat and set aside.

Now heat ½ teaspoon of ghee in a small pan and roast the cashew nuts until golden and crisp.

Once the rice-dal mixture is cooked; add the roasted spices and the cashew nuts to the rice-dal mixture. Add the remaining ghee and mix till the spices have blended well into the rice.

Ghee enhances the flavor of this dish. Serve hot with ghee and coconut chutney or eggplant ghotsu (a typical south indian eggplant tomato gravy).