Rice-1 1/2cups
Moong dal/ Mung bean-1/2cup
Minced Ginger-2tsp
Salt to taste
Golden fried Cashewnuts-20
Ghee-3tbsp

For tempering
Whole black pepper corns-2tbsp
Jeera/ Cumin seeds-2tbsp
Curry leaves-few
Oil required

Wash and soak both rice and dal for one hour. Pressure cook rice 
and dal along with minced ginger and required salt, cook until 
well 
done. Once the rice is well done mash the rice mixture with a 
spatula. Heat required oil in a tadka pan and add the tempering 
ingredients. Once the cumin crackles, add the hot tempering to 
the cooked rice mixture and stir well. Finally add the ghee and 
cashewnuts and give a final stir. Serve hot with Tiffan Sambar 
and Chutney.

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