How to make it
7 steps. Take it one step at a time.
Add the yellow moong dal
Add the yellow moong dal to a pot or pressure cooker and dry roast on low heat for 2-3 minutes until it becomes aromatic. Do not brown it.
3 minAdd the rice to the roasted dal and wash both together thoroughly under…
Add the rice to the roasted dal and wash both together thoroughly under running water. Drain the water.
Add 4 1/2 cups of water and salt
Add 4 1/2 cups of water and salt to the rice and dal. Pressure cook for 4-5 whistles on medium flame until completely soft and mushy.
15 minOnce the pressure releases naturally, open the lid
Once the pressure releases naturally, open the lid and mash the rice-dal mixture slightly with a ladle. If it looks too dry, add a splash of hot water.
Heat ghee in a small pan
Heat ghee in a small pan for tempering. Add the cashew nuts and fry until they turn golden brown. Remove them and set aside, or keep them in the pan.
Add cumin seeds and black peppercorns
In the same hot ghee, add cumin seeds and black peppercorns. Once they sizzle, add the chopped ginger, curry leaves, and asafoetida. Fry for 30 seconds.
1 minPour this aromatic tempering
Pour this aromatic tempering over the cooked rice and dal. Mix well to combine all flavors. Serve hot with coconut chutney and sambar.
A little kitchen wisdom
For the best texture, ensure the rice and dal are cooked until very soft and mushy. Always use fresh ginger and high-quality ghee for the most authentic flavor.
