Ingredients:

• 1/4 cup – Moong dal
• 1/4 cup – Toor Dal
• Salt
• 1/4 tsp – Turmeric powder
• a pinch – Asafetida
• 3/4th cup – Rice
• 1 tsp – Coriander leaves (chopped)
• 1 tbsp – Oil
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Cumin
• 1 pod – Garlic (thinly sliced)
• 1/4 cup – Onion (thinly sliced)
• 4 -5 – Curry leaves
• 2 – Red Chilli
• 4 – Cashew nuts

Method:

1. Boil rice and set it aside.
2. Pressure cook both the dals with turmeric and enough water until well done.
3. For seasoning/ tempering, heat oil in a pan and add mustard seeds, cumin, garlic, onion, curry leaves, red chilli and cashew nuts and saute until the onions turn crisp and golden brown.
4. Add salt, asafoetida and cooked dals to the rice.
5. The mixture might be very thick.
6. Therefore, add some water and bring to a desired consistency.
7. Add the tempered ingredients to the mixture and garnish with coriander leaves.
8. Recipe Courtesy: Indian Vegetarian Kitchen