1 cup rice
1/2 cup green gram
1 onion, chopped
3 green chilis
1 tsp ginger garlic paste
A few curry leaves
10 - 12 cashew nuts
1/2 tsp shah zeera (caraway seeds)
3 each cloves, cardamom and 1" cinnamon sticks
1 bay leaf
2 tbsp clarified butter
Salt to taste
1/2 cup green gram
1 onion, chopped
3 green chilis
1 tsp ginger garlic paste
A few curry leaves
10 - 12 cashew nuts
1/2 tsp shah zeera (caraway seeds)
3 each cloves, cardamom and 1" cinnamon sticks
1 bay leaf
2 tbsp clarified butter
Salt to taste
method
1. Wash and soak rice and green gram together.
2. Make a powder of the dry spices, except bay leaf. Make a coarse paste of onion, chilies, ginger and garlic. Keep aside.
3. Heat ghee in a pan and add the onion paste and bay leaf.
4. Fry till golden brown. Add the spices powder, curry leaves and mix.
5. To this, add 3 cups of water and bring to a boil. Add the soaked rice and green gram. Add the salt and cook till done.
6. Garnish with cashew nuts fried in butter.
2. Make a powder of the dry spices, except bay leaf. Make a coarse paste of onion, chilies, ginger and garlic. Keep aside.
3. Heat ghee in a pan and add the onion paste and bay leaf.
4. Fry till golden brown. Add the spices powder, curry leaves and mix.
5. To this, add 3 cups of water and bring to a boil. Add the soaked rice and green gram. Add the salt and cook till done.
6. Garnish with cashew nuts fried in butter.
serving amount
serves 2
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