Rice- 1 cup
split/yellow moong dal- 1/2 cup
cashews-a few broken into small pieces or halved
pepper- 1 tsp
green chillies- 1slited
ginger - a small piece chopped finely
asafoetida- a couple of pinches
curry leaves- a few
salt to taste
ghee- 1 tbsp
Dry roast the dal lightly for a couple of minutes till a nice aroma comes and set aside. Be careful not to turn it brown.
Heat oil and ghee in a pressure cooker and when hot add the cashews,pepper, cumin, ginger,green chilli ,curry leaves and asafoetida. Keep in a low flame and make sure nothing gets burnt.
Add the dal and the washed rice to it and then add 4 cups of water . Check salt and pressure cook it. ( As we add more water for this , most of the time the water overflows . To avoid this I follow this method: partly cover with a lid, turn on high flame and let it boil. After some time when the rice , dal and water are in even consistency ,close with a lid. When steam comes add weight and simmer for 15 minutes.)
When the steam subsides completely,open the cooker and mix it well so that it gets mashed lightly.
Serve hot with sambar or coconut chutney.
You can pressure cook the dal and rice and then do the seasonings finally too.