Preparation time – 5 mins
Cooking time – 20 mins
Serves – 1
- Moong Dal – (Split variety skinless) – 1/4 cup
- Rice – 1/4 cup
- Green chillies – to taste
- Ginger (grated) – 1/2 tsp
- Salt – to taste
- Water – 1 Cup for pressure cooking and 1 1/2 cups for bringing the mixture to the right consistency
- Oil – 2 Tbsp
- Ghee (Clarified Butter) – 1 tsp
- Mustard Seeds – 1/4 tsp
- Cumin Seeds – 1/4 tsp
- Dry Red Chilli WHole – 2 no
- Asafoetida – pinch
- Cashews (chopped) – 2 Tbsp
- Peppercorns (slightly crushed) – 5 no
- Curry Leaves – 1 sprig
- Turmeric powder – pinch
- Cilantro (chopped) – 1 Tbsp
Wash the dal and rice together, drain and add fresh water and add ginger, green chillies and pressure cook for 3 whistles.
Meanwhile make every thing ready for seasoning like chopping up curry leaves and cilantro. Also bring all seasoning ingredients together and keep them ready.
Once the dal and rice are cooked, if you like you can mash up little bit or leave it as is and add water to bring it to right consistency. Keep in mind that the mixture thickens once it sits on the couter for a while. So try to keep it little loose than what you want it to be. I like to add 1 and 1/2 cups of water and bring it to boil.
While the mixture comes to a boil, heat up the oil, ghee, add the mustard seeds to the hot oil, allow to pop then add cumin seeds, red chilli whole, hing, cashews, curry leaves peppercorns and cilantro. Immediately add this seasoning into the boiling dal and cook for a min. Serve with peanut tamarind chutney or coconut chutney, sambar.