In a pressure cooker, add the oil/ghee and let it heat for a minute.
Then add cumin, pepper and cashewnuts. When it is slightly browns add oats, rinsed and drained moong dal, chopped ginger, curry leaves, salt and 6 cups water.
Close the cooker lid and cook it until one whistle in a medium heat.
Serve it with sambhar and/or coconut chutney.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.