Popular South Indian breakfast dish prepared mainly with rice and lentils. Ideal dish for any time of the day. Can be served with spicy chutney and vatral-kozhambu (spicy and sour sauce).

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium heat; add rice and lentils. Cook and stir until toasted and fragrant, 3 to 4 minutes. Rinse.

    Advertisement
  • Place rice-lentil mixture, 1 tablespoon ghee, and salt in a rice cooker or pressure cooker; add water. Cook according to manufacturer's instructions until rice and lentils are tender and the consistency of a paste, 20 to 25 minutes. Stir and mash into a fine paste.

  • Heat 1 tablespoon ghee in a skillet over medium-high heat. Add black pepper and cumin seeds; cook until seeds start to pop, 2 to 3 minutes. Stir cumin mixture into rice-lentil mixture.

  • Tear curry leaves roughly and stir into rice-lentil mixture; stir in ginger. Season with salt.

  • Heat remaining 1 tablespoon ghee in a skillet over medium-high heat; cook and stir cashews until toasted and fragrant, 2 to 4 minutes. Garnish rice-lentil mixture with toasted cashews.

Nutrition Facts

308.1 calories; 5 g protein; 40.9 g carbohydrates; 24.6 mg cholesterol; 103.9 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2017
As delicious as it is delicate. I made a half portion and used a pressure cooker so it only took about 10 minutes. The cashews were a nice addition. Thank you for the recipe. Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/16/2017
As delicious as it is delicate. I made a half portion and used a pressure cooker so it only took about 10 minutes. The cashews were a nice addition. Thank you for the recipe. Read More
(1)
Rating: 5 stars
04/13/2020
I made it with husked split Urad dal. I substituted zest of one lime for the curry leaves, since I was out. Read More