Ingredients
Long grain rice- 2 cups
Moong dhal- 1 cup
Water- 6 cups
Milk- 1 cup
Salt- as needed
For tempering
Ghee- 3 tbsp
Cumin seeds- 1 tsp
Pepper - 1 tbsp crushed
Ginger- 1 tsp chopped finely
Curry leaves- 6
Split 10 cashews into small pieces and fry in ghee. Drain and set aside. Do the tempering in remaining ghee and set aside.
Method
- Mix rice and dhal in a large vessel. Add salt and water and mix well. Cook in a pressure cooker for 20- 25 minutes or for 3 whistles.
- Pour the tempering to the cooked rice mixture and add one cup of milk. Mix well by slightly mashing the rice.
- Garnish with fried cashews and serve warm with moong dhal sambar and coconut chutney.