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| Ingredients | Unit | Quantity |
| Rice | Gm | 300 |
| Yellow moong dal | Gm | 300 |
| Ginger | Gm | 20 |
| Green chilli | Gm | 10 |
| Black pepper | Gm | 5 |
| Jeera whole | Gm | 5 |
| Ghee | Gm | 200 |
| Coconut | Gm | 20 |
| Water | Litre | 1 |
Preparation Time: - 45 Minutes
Servings: - 4
METHOD
- Give the rice and dal a 20-minute soak in water. Now give it a good wash with running water. In a pressure cooker, cook the rice and dal together until they are very soft.
- In a big pan, heat some ghee and sauté the cashew nuts until they get golden. Set them aside. Make sure there aren't too many cashews.
- Add all of the spices to the pan and reheat the remaining ghee. Stir in the roasted peanuts and cashew nuts, and cook for one minute.
- It's time to combine the rice and dal now. As needed, add a small amount of water. To taste, add a little extra ghee and salt. Make sure to cook it well and serve it hot!
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