Friday, August 7, 2009


  • Raw rice- 1 cup
  • Mung dal-1/2 cup
  • Water-2 1/2 cup
  • Cumin seeds- 1tsp
  • Asafoetida powder-1/2 tsp
  • Pepper corns-2 tsp
  • Ghee-2 tsp
  • Ginger-1 small piece
  • Cashewnuts broken-5
  • Curry leaves-few

  • Wash 1 cup raw rice and 1/2 cup mung dal.
  • Add 2 1/2 water cups , salt, a pinch of cumin seeds and cook in pressure cooker for 1 whistle.
  • Then reduce flame & cook for a further 10mins. Remove from stove, add 1/2 tsp. asafoetida powder, mix well and set aside.
  • Heat 1 tsp. oil and 2 tsp. ghee in a pan, and splutter 1tsp. cumin seeds, 2 tsp. pepper corns, 1 small piece of giner [finely grated], 5 cashewnuts broken and a few curry leaves.
  • Add this seasoning to the cooked rice, mix well and serve hot.

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