1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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).

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Ingredients

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

Directions

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

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  • 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 calories; 13.9 g total fat; 25 mg cholesterol; 104 mg sodium. 40.9 g carbohydrates; 5 g protein; Full Nutrition


Reviews (1)

Read All Reviews
1 Ratings
  • 5 star values: 1
  • 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.