Ingredients:
Rice 1 cup
Moong Dal 1/4th cup
Freshly grated coconut 3 tsp
Milk 1/2 cup
Cashew nuts few
Pepper corns 1 tsp
Cumin Seeds 1/2 tsp
Curry Leaves
Grated ginger 1/2 tsp
Hing small pinch
Ghee 2tsp
Salt
Rice 1 cup
Moong Dal 1/4th cup
Freshly grated coconut 3 tsp
Milk 1/2 cup
Cashew nuts few
Pepper corns 1 tsp
Cumin Seeds 1/2 tsp
Curry Leaves
Grated ginger 1/2 tsp
Hing small pinch
Ghee 2tsp
Salt
Method:
1. Dry roast moong dal in a pan till they slightly turn light brown colour and then mix them along with the rice and wash and soak in water for 30 mins.
2. Now boil the rice and dal mixture in 3.25 cups water and 1/2 cup milk, salt in a pressure cooker. Also add freshly grated coconut while boiling.
3. When the pressure goes down, open and mash the rice slightly. Add little more water or milk and cook for few more minutes if it looks too dry. Also if it looks too watery, just cook for few more minutes.
4. Now heat ghee in a pan, add ginger, coarsely crushed pepper corns, cashew nuts, curry leaves, little pinch of turmeric, hing and finally add cumin seeds. Now add the rice to this tempering, mix well and serve hot with any sambar or chutney.
1. Dry roast moong dal in a pan till they slightly turn light brown colour and then mix them along with the rice and wash and soak in water for 30 mins.
2. Now boil the rice and dal mixture in 3.25 cups water and 1/2 cup milk, salt in a pressure cooker. Also add freshly grated coconut while boiling.
3. When the pressure goes down, open and mash the rice slightly. Add little more water or milk and cook for few more minutes if it looks too dry. Also if it looks too watery, just cook for few more minutes.
4. Now heat ghee in a pan, add ginger, coarsely crushed pepper corns, cashew nuts, curry leaves, little pinch of turmeric, hing and finally add cumin seeds. Now add the rice to this tempering, mix well and serve hot with any sambar or chutney.
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