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Ingredients50 m servings 419 cals
Original recipe yields 6 servings
- Heat the oil in a pressure cooker. Fry the cashews in the hot oil until golden brown; remove from oil and set aside. Cook the red chile peppers, cumin seed, mustard seed, peppercorns, and asafoetida in the hot oil for 2 minutes. Stir the lentils into the mixture and cook another 2 minutes. Add the rice, 1/2 cup coconut, green chile peppers, turmeric, salt, and water; stir.
- Close the lid of the pressure cooker and bring to 15 pounds of pressure; cook about 35 minutes. Relieve the pressure from the cooker; stir the cashews and ghee into the mixture. Garnish with the cilantro and 1/4 cup shredded coconut to serve.
Per Serving: 419 calories; 18.2 g fat; 52.9 g carbohydrates; 12 g protein; 11 mg cholesterol; 57 mg sodium. Full nutrition
ReviewsRead all reviews 3
very good tasty recipe.I make this dish very often as a single meal dish served with roasted papad and curd. Chhaya[cstopre]