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Preparation Time : 10
Cook Time : 15
Total Time : 25
1/2 cup mixed dal (lentils), dry roasted
1/2 cup rice
2 tbsp. oil
1 tsp. mustard seeds
1-2 dry red chilies
1/4 tsp. asafoetida
1/2 tsp. whole peppercorns, crushed
1 tsp. ginger, grated
1-2 sprig curry leaves
10-12 cashew nuts
1 tsp. salt or to taste
2 tbsp. ghee
1 tbsp. coriander leaves, chopped
Soak roasted dal and rice together overnight. Pressure cook in 3-4 cups water with salt to taste for 5-6 whistles.
Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, peppercorns, ginger and cashew nuts. Saute for a minute.
Switch off the flame and pour this tempering over the boiled dal-rice mix. Drizzle ghee over it and garnish with coriander leaves. Serve for breakfast / brunch with coconut chutney, pickle or idli podi.
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