1. Dry fry the green gram dal lightly. 2. Put the dal, salt and rice in 3 cups water and bring to a boil, stirring often. Cover and cook about 20 minutes, stirring often until rice is soft and water is absorbed. 3. Make a course powder of the cumin seeds and black pepper either in a morter and pestle or a spice grinder (I use a Magic Bullet). 4. In a pan, heat ghee or butter, fry the cashews lightly and add the spice powder until it is scalded. Add the ginger and scald a bit more. 5. Pour the mixture into the rice and stir well. Optionally, curry leaves may be added. ---------------------------------------------------------------------------
Nutrition
Ingredients
