1 & 1/2 or 2 cups water
1/8 cup split moong daal
2 tsp. salt
1 cup long grain rice
1 stick (8 tbs.) butter
4 ~ 5 cashew nuts
1/2 tsp. whole black peppercorns, crashed
1/2 tsp. whole cumin seeds, crushed in half
1 or 2 green chili peppers, finely chopped
1 inch piece ginger, finely chopped
Boil the water in a 2 or 3 qt. pan, and add the moong
While moong daal is cooking, the
form on the surface of water should be skimmed.
When the moong daal is half cooked,
add the salt and rice, and turn the heat
down and continue to cook.
When the water is almost gone,
turn off the heat. ( By this time, the rice should be soft.)
Melt the butter
in a heavy saucepan, saute cashew nuts, black peppercorn,
and cumin seeds.
Add the the green chili
peppes and ginger to the rice and dsal, then add
the melted butter with spices to them. and mix well.
This dish goes well with "eggplant