Wash and soak the rice for 10 minutes
Pressure cook in a cooker with double the amount of water for 3 whistles
Let the cooker cool itself
Open the cooker and mash the rice a bit
Keep in air so that it becomes cold
Add the curd in rice
Mash with a ladle. You can adjust amount of curd according to your liking
Add salt too and mix the rice well and keep aside
Heat the ghee in a pan
Fry the cashews till golden and keep aside
In the remaining ghee Add mustard seeds bay leaf and whole red chillies and the dals
Add in the black peppers
Add green chillies and chopped ginger
Fry a bit . Switch off heat
Add this tempering in rice and mix well
Adjust seasoning and garnish with chopped coriander leaves.
Serve with lemon pickle and papad
