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/
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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.