Moong Dal – 1 Cup
Rice – 1 Cup
Water – 8 Cups
Black Pepper – 1 tsp
Tender coconut – 1/2
Green Chillies – 3 Nos
Coriander Leaves – 2 bunches
Mint Leaves - 2 bunches
Curry Leaves – 1/2 bunch
Desi Ghee/Clarified Butter- 2 tbsp
Cumin & Mustard seeds – 1/2 tsp each
Salt – to taste
Turmeric – a pinch
Cook moong dal in a pressure cooker with 2 1/2cups of water. You can turn the flame off after 2 whistles. Parallely on another stove cook rice with 2 1/2 cups of water. While these two are being cooked chop tender coconut into small pieces, grind pepper, dice green chillies and finely chop coriander & mint leaves.
Now put a handi on stove and boil remaining 3 cups of water. Add 1 tbsp of ghee, salt and turmeric to the boiling water and empty the cooked rice & dal into it. Let it cook under medium to low flame until all the water evaporates. Take it off the stove and put a frying pan to prepare tadka.
Add 1 tbsp of ghee to the frying pan and let it melt. Then add cumin & mustard seeds and wait for it to splutter. Then add diced chillies, curry leaves, chopped coconut one after the other and fry until it turns into light brown color. Add pepper powder, finely chopped coriander & mint leaves. Let it fry for a min and turn off the stove. Add this tadka to the handi and mix it well. Serve it hot with any chutney and/or butter milk.
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