Wash and clean rice and dal well until the water runs clear. Mix them both and add 5 cups of water. Place them in a pressure cooker and cook for 10-15 minutes or until 3-4 whistles.
Meanwhile in a little ghee, temper the ginger slices, then add peppercorns and cumin.
Saute till aromatic and reddish.
At the very end, add curry leaves and asafoetida, stir for 2-3 seconds and remove with a slotted spoon.
In the same pan, add the cashew nuts and roast till they turn reddish.
Now along with salt, add the tempered spice/nut mixture and the rice. Mix well.
Recipe Courtesy: http://chefinyou.com/
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.