Ingredients:

White rice – 1 cup 
A few curry  leaves  
Red gram – ½ cup 
Asafoetida – a pinch 
Fresh ground pepper – ¼ tsp 
Ghee – 1 tbsp 
Whole peppercorns – ¼ tsp 
Oil – 1 tbsp 
Salt -1 tsp 
Green coriander – 1 tbsp 
Green chilies - 4

 

Method:

  • Wash rice and pulses and drain water completely.
  • In a large sauce pan, heat ghee and oil on medium heat. Slit green chilies length wise. Fry the green chilies, curry leaves, pepper powder and peppercorns.
  • Add the rice, pulses and asafoetida to this and fry for 3 minutes.
  • Add 4 1/2 cups of water, salt and cover the sauce pan.
  • Cook it on medium heat till rice and dal become very soft and keep stirring in between to avoid burning. Add more water if necessary.
  • Garnish with coriander.
  • Serve hot with coconut chutney.

 

alt


Like it on Facebook, Tweet it or share this article on other bookmarking websites.

No comments