Ingredients:

• 1 cup – Ragi rava
• 1/4 cup – Split moong dal
• 1/4 tsp – Asafoetida powder
• 1/2 tsp – Grated Ginger
• 2 tbsp – Oil or Ghee
• 1/2 tsp – Cumin seeds
• 10 – Peppercorns
• 10 – Cashew nuts
• Salt – to taste
• A few Curry leaves

Method:

1. Wash the moong dal and add it in a pressure cooker with a cup of water, ginger, asafoetida powder and salt. Cook up to 3 whistles.
2. Meanwhile, dry roast the ragi rava. Once the steam goes, transfer the cooked moong dal to a bowl. Add the water needed to make 2.5 cups of dal.
3. Add this dal to the roasted ragi rava and cook on medium flame until the ragi rava gets well-cooked and the dal water gets absorbed.
4. Heat the ghee or oil, fry the cumin seeds, peppercorns, cashew nuts and curry leaves until they turn brown.
5. Add the tempered spices and cashews to the cooking ragi rava-dal mixtures. Toss them well until everything has mixed well.
6. Serve hot with sambar or coconut chutney.
7. Recipe courtesy: Priya Easy N Tasty Recipe

Recipe courtesy of Priya