Heat oil along with ghee in a cooker, add asafoetida, chilli, cumin, pepper corns, curry leaves and fry for 2 to 3 minutes till a nice aroma arises
Add rawa, dal, salt, turmeric powder, and 1 liter of water.
Mix well and cook up to 3 to 4 whistles and then take off the heat
Remove the lid and put back on the fire after the cooker cools down
Sprinkle coriander and pepper powder
Add fried cashews after removing from fire to retain crispiness
Fiber rich and filling breakfast especially for diabetics
Serve hot with groundnut/coconut chutney along with a spoon of ghee
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.