- 1 cup rice
- 1/4 cup thuvar dhal
- one small piece ginger grated
- a pinch of asafotida
- two green chillies (slit lengthwise)
- a pinch of turmeric powder
- two tablespoon ghee or Oil
- two teaspoon jeera
- one teaspoon mustard
- two springs curry leaves
- 4 tomatoes cut into small pieces
- 4 red chillies
- 10 cashew nuts split into half
- Salt – 1 teaspoon or as per taste
- Wash both rice and dhal and put it in a pressure cooker. Add three and half cups of water. Add grated ginger, slit green chillies, turmeric powder, asafotida powder, salt and cut tomatoes. Cover with lid and pressure cook for 5 to 6 whistles.
- After five to ten minutes, remove the lid and stir thoroughly the cooked rice and dhal.
- In a small kadai, put the ghee or oil and heat it. Add mustard and when it starts popping up, add jeera, curry leaves, cashew nuts and red chillies. Pour this seasoning over the cooked rice and mix well.
- It is a quick version, less spicy – No Onion – No garlic – suitable for all people and for festival days too. Serve hot with papad or chips.