Split green gram with
skin (chilkewali moong dal), soaked and drained 1 cup
Asafoetida 1 pinch
Ginger, grated 1 tsp
Salt to taste
Ghee 4 tbsps
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Black peppercorns 1 tsp
Curry leaves 7 to 8
Cashewnuts, halved 6 to 7
Dried red chillies, roasted and powdered 3
Coriander seeds, roasted and powdered 1 tsp
Cashewnuts, roasted to garnish
Methods
Put the rice in a
pressure cooker, add split green gram, asafoetida, ginger, salt and 5 cups water, put the lid on and cook under pressure till 2-3 whistles are given out.
Heat 2 tbsps ghee in a
tempering pan, add mustard seeds, cumin seeds, peppercorns and curry leaves and let the seeds splutter. Add this tempering to the rice-gram mixture in the cooker and mix well.
Heat 2 tbsps ghee in
the tempering pan, add cashewnuts and fry till golden. Add to the cooker and mix well.
Transfer this mixture
into a deep non-stick pan. Add roasted red chilli powder and roasted coriander powder and mix well. Add tamarind pulp and mix well.
Transfer into a serving
bowl, garnish with roasted cashewnuts and serve hot.