Ingredients:

• Rice – 2 cups
• Moong dal – 1 cup
• Milk – 1/4 cup
• Ghee – 2 tsp
• Pepper – 1/2 tsp
• Cumin – 1/2 tsp
• Ginger – 1 inch, piece
• Cashews – 10
• Curry leaves – a few sprigs

Method:

1. Dry roast the moong dal.
2. Cook dal and rice in the cooker with 6 cups of water and salt.
3. Roast peppercons, cumin, ginger, curry leaves in a tsp of ghee.
4. Roast the cashews separately.
5. Warm the milk in a big vessel and mix the dal and rice with it.
6. Add pepper and cumin to it, then add another tsp of ghee.
7. Serve.

Recipe courtesy of Shobana Gurumurthy