Rice (1 cup)
Yellow split dal (moong dal) (1 cup)
Cumin seeds (jeera) (1/4 tsp)
Black peppercorns (kali mirch) ( 6-7)
Cloves (laung) (2-3)
Haldi/Turmeric Powder (1/4 tsp)
Cashew nuts (kaajoo) (½ cup)
Fresh coconut shreds (1/2 cup) or desiccated coconut powder (1 cup) soaked in (1/2 cup) water (½ cup)
Ghee (3 tbsp)
Salt (to taste)
Saute the moong dal in ghee, keep aside.
Heat ghee in a pressure cooker. Add peppercorns, cloves and cumin seeds, along with MTR Haldi Turmeric Powder and stir.
Now cook the soaked rice and sautéed dal with about 2-2.5 inches water, above the rice and dal, for 2-3 whistles. Add salt once cooked.
Fry the cashew nuts in ghee, and add them along with the grated coconut to rice and dal mixture, blend well.
Serve hot with ghee on top.