moong dal-1/4 cup
black pepper-1/2 teaspoon
cumin seeds-1 tablespoon
salt to taste.
Cashew nuts-10 whole. (optional)
Cook rice and moong dal with a pinch of turmeric and asafoetida, adding 4 cups of water and 1 cup of milk.
Coarsely grind cumin seeds and black pepper
Take ghee and add the grinded cumin and pepper into the hot ghee and fry until the cumin seeds are brown.
Add this to the cooked rice.
Add salt for taste and sprinkle with curry leaves and cashew nuts.