Rice: ½ cup
Yellow mung dal/pasiparrapu: ¼ cup
Turmeric powder: ½ tsp
Salt to taste
Ghee: 1 tbsp
Mustard seeds: ¾ tsp
Cumin seeds: 1 tsp
Green chilly: 1 finely chopped
Curry leaves: 8-10
Asafoetida (hing): ½ tsp
Chilly powder: ½ tsp
Cumin powder: ½ tsp
Wash the rice and dal well.
Pressure cook the rice and dal with 4 cups of water, salt and turmeric powder for 3 whistles. Then lower the flame and cook for additional 10 mins.
If you want the rice to be of a mushy consistency, mix the rice with a spoon when it is hot.
Heat a pan. Add ghee and mustard seeds. Once the mustard seeds splutter, add cumin seeds and after few seconds add curry leaves and chopped green chilies.
Saute for a few minutes and add chilly powder, asafoetida and cumin powder.
Mix and add a spoon of water to avoid the spices from burning.
Mix for few minutes and add the rice to this spice mixture.
Add more water according to the consistency you prefer. Mix and cook for 2 more minutes on medium flame.
Add chopped cilantro (coriander leaves) and mix.
Done! Can be served with a dollop of ghee on the top (optional).
Goes well with curd, pickle and papad.