Ingredients
3/4 cup Royal® Organic Sona Masoori rice, washed and strained
1/2 cup Royal® Moong Dal (split yellow), washed and strained
2 tbsp ghee
1 tsp cumin seeds
1/2 tsp black peppercorns, gently smashed
2 sprigs (about 15-20 leaves) curry leaves
1/4 cup raw halved cashews
1” knob ginger, minced
1 green chili pepper (thai or serrano) sliced longways in half
1/4 tsp hing
4 1/2 cup water
1 1/2 tsp salt
Preparation
- In an electric pressure cooker (or instant pot) on saute mode, add the ghee. Once the ghee is melted, add the cumin seeds, peppercorns, curry leaves, and cashews.
- Once the cashews are lightly golden, add the ginger and green chili pepper. sauté for 2 minutes or until the ginger is lightly golden then add the hing and sauté for another 30 seconds.
- Add the Royal® Organic Sona Masoori rice and Royal® Moong Dal and mix for a few seconds so the ghee coats the dal and rice.
- Add the water and salt and pressure cook on high for 12 minutes, natural pressure release. Once the pressure is released, mix and gently mash the rice and dal so everything is evenly combined and the texture is smooth.
