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• 1 cup rice
• 1/2 cup green or yellow dal
• 2 inches of ginger, finely chopped
• 1 green chili pepper, finely chopped
• 1 tsp coarsely round black pepper
• 1/2 tsp cumin seeds
• a handful of chopped cashews
• 1 tbsp butter or ghee
• 4 cups water
• salt to taste

1. Wash Rice and Moong Dal together, add 4 cups of water, salt to taste and pressure cook up to 4-5 whistles/until the rice and dal become completely soft/over-cooked.
2. Heat butter or ghee in a small pan. Add finely chopped ginger, green chillies, chopped cashews and coarsely ground peppercorns. Saute until cashews turns slightly brown. Add this to the cooked rice and dal.

There is also a sweet version suitable for breakfast, which is basically a rice and dal pudding (milk for water, change brown sugar and cinnamon and nutmeg and cardamom in for the ginger, chili and peppers.

synthesized from several recipes around the net. South Indian.