Rice - 1 cup
Moong dal ( green gram split) - 1/4 cup
Ginger - 1/4" - finely chopped
Pepper powder - 1/2 tsp
Cumin seeds - 1 tsp
Ghee - 50 gms ( at least)
Curry leaves - few
Cashew nuts - 25 gms
Salt to taste
Cook rice and mung dal together with finely chopped ginger.
Cook with a little more water than required to make a soft mushy consistency.
Add salt to taste - mix well.
Once cooked, mash it well to make a soft mass.
Heat the ghee, add cumin, saute, add coarsely ground pepper, and cashew nuts.
Brown the nuts, add curry leaves and add to the mashed rice mixture.
Serve hot, with chutney and ginger pickle
Note: The greater the quantity of ghee, the tastier it will be.