This is a traditional and a very popular South Indian breakfast, especially Tamilnadu. It is another of my comfort food. This dish in other terms can be called a North Indian Khichdi. Very simple and easy to make, is a great preference of mine when time is a constraint. Best had with coconut chutney and sambar, but also tastes delicious with mango pickle and some podi (gun powder) sprinkled over it.
- 1/2 cup rice
- 1/2 cup moong dal, lightly dry roasted (split green gram)
- 3 tbsp. oil
- few curry leaves
- 2 whole dry red chilies, broken
- 1/2 tsp. mustard seeds
- 1 tsp. ginger. grated
- 1/2 tsp. whole pepper corns
- 1 tsp. urad dal (split black gram)
- 10-15 cashewnuts
- salt to taste
- 2-3 tbsp. ghee
- few cashewnuts to garnish
Soaked the rice and dal, preferably overnight and then pressure cook with 3 cups water for 7-8 minutes on low flame after the first whistle. It should be soft and mushy.
Heat oil in a pan and temper with the mustard seeds and whole dry red chilies. After it stops spluttering, add the urad dal, peppercorns, ginger, curry leaves and cashewnuts and fry for a few seconds till the urad dal and cashewnuts change colour.
Pour it over the boiled rice-dal mix along with salt and mix well. While serving, add ghee and mix. Serve, garnished with cashewnuts along with coconut chutney and sambar or simply with pickle.