Thursday, October 8, 2009


Raw rice-1 cup
Moong dal-1 cup
Ghee-4 tbsp
Cashew nuts- 1 tbsp(broken)
Ginger-1/2 inch piece
Pepper corns-1 1/2 tsp + 1/2 tsp
Cumin seeds-1 1/2 tsp + 1/2 tsp
Curry leaves-2 sprig
Salt to taste

Dry roast moong dal lightly. Cook rice and dal in 7 cups of water. When it is half cooked add 3 tbsp ghee, 1/2 tsp pepper and 1/2 tsp cumin seeds. Add salt to taste. Season with broken cashew nuts, pepper corns, finely chopped ginger, cumin seeds and curry leaves in remaining ghee. If needed, raisins can also be used for seasoning. Serve with plain coconut chutney, sambhar and medhu vada.

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