A south indian comfort food,A very ancient food,There is a scientific reason behind eating this.According to Ayurveda,the combination of ghee and peppercorns develops red blood cells in the body which get rid of anemia and other blood related problems,moong beans are the easiest to digest in vegetarian protein and the ghee is the easiest to digest in all kinds of fats,thus making it a healthy and nutritious dish.
1 cup Sona masoori or basmati Rice
1/2 cup split yellow moong dal
1 teaspoon black pepper corns
3 teaspoons ghee
3-4 green chili,slit in half
2 teaspoons cumin seeds
1 teaspoon grated ginger
salt to taste
1 spring curry leaves
1/4 cup cashews
1.Heat 1 teaspoon of ghee and roast the cumin, black peppercorns and green chili for about 1 minute.
2.Now add the rice and moong dal and roast for a minute.
3.Transfer to a rice cooker and add salt and 6 cups of water and cook.
4.In a pan heat the remaining ghee, add the cumin seeds and cashews and roast for a minute,then add the ginger, asafetida and curry leaves and let splutter. Turn off the stove and mix it with the prepared rice.
The more the ghee the more the flavor.
This can be served with Sambar, mango pickle or Dappalam