Ingredients:

• 250 g – Wheat rawa, preferably Dalia (soaked in just enough water for 1/2 hr)
• 200 g – split mung dal, without husk (soaked for 1/2 hr)
• 2 tsp – cumin
• 2 tbsp – oil
• 1 tbsp – Ghee
• 1 – green chilli, chopped fine
• 1 tsp – black pepper
• 1/4 tsp – pepper powder
• Salt
• 1/4 tsp – Asafoetida
• A pinch of – Turmeric powder
• 1 tbsp – cashewnuts, broken
• 8 – Curry leaves
• 2 tsp – chopped Coriander leaves

Method:

1. Heat oil along with ghee in a cooker, add asafoetida, chilli, cumin, pepper corns, curry leaves and fry for 2 to 3 minutes till a nice aroma arises
2. Add rawa, dal, salt, turmeric powder, and 1 liter of water.
3. Mix well and cook up to 3 to 4 whistles and then take off the heat
4. Remove the lid and put back on the fire after the cooker cools down
5. Sprinkle coriander and pepper powder
6. Mix well
7. Add fried cashews after removing from fire to retain crispiness
8. Fiber rich and filling breakfast especially for diabetics
9. Serve hot with groundnut/coconut chutney along with a spoon of ghee

Recipe courtesy of Uma Devi Ramachandra