Ingredients
- Raw Rice – 1 cup
- Pesara pappu / Moong Dal – ½ cup
- Carrot – 1, small size, finely chopped
- Beans – 5 stalks, finely chopped
- Green Peas – a handful
- Onion – 1, medium size, finely chopped
- Tomato – 1, medium size, finely chopped
- Green chillies – 3, finely chopped
- Ginger – 1” piece, finely chopped
- Black Pepper – ½ tsp
- Jeera – ½ tsp
- Patta / Cinnamon – 1” piece
- Ghee – 2 tbsps
- Cashew nuts – 10 no’s
- Curry Leaves – 2 sprigs
- Salt to taste
Preparation Method
- Pressure cook the rice, dal with 3 ½ cups of water along with salt & little jeera for 4 whistles.
- Cool and open the pressure cooker lid, mash the rice-dal mixture.
- Heat the oil in a pan, add pepper, jeera, patta and lavanga, stir fry for half a minute.
- Now add onion, green chillies, ginger, vegetables, cashew nuts and fry for about 3-4 minutes.
- Add salt needed for the vegetable, already salt has been added in the rice-dal mixture.
- Cook till the vegetable has become soft.
- Add tomatoes and curry leaves, stir for a minutes.
- Mix these fried vegetables to the mashed rice-dal mixture.
- Add a dollop of ghee and Serve hot with coconut chutney.
