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  • 6servings
  • 40minutes
  • 419calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1
MineralsSelenium, Natrium, Fluorine, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup cooking oil

  2. 12 cashews

  3. 2 dried red chile peppers

  4. 1 teaspoon cumin seed

  5. 1 teaspoon mustard seed

  6. 10 black peppercorns

  7. 1 pinch asafoetida powder

  8. 1 cup split yellow lentils (moong dal)

  9. 1 cup rice

  10. 1/2 cup shredded coconut

  11. 2 green chile peppers, chopped

  12. 1/2 teaspoon ground turmeric

  13. salt to taste

  14. 3 1/2 cups water

  15. 2 tablespoons ghee

  16. 1/4 cup chopped cilantro leaves

  17. 1/4 cup shredded coconut

Instructions Jump to Ingredients ↑

  1. Heat the oil in a pressure cooker. Fry the cashews in the hot oil until golden brown; remove from oil and set aside. Cook the red chile peppers, cumin seed, mustard seed, peppercorns, and asafoetida in the hot oil for 2 minutes. Stir the lentils into the mixture and cook another 2 minutes. Add the rice, 1/2 cup coconut, green chile peppers, turmeric, salt, and water; stir.

  2. Close the lid of the pressure cooker and bring to 15 pounds of pressure; cook about 35 minutes. Relieve the pressure from the cooker; stir the cashews and ghee into the mixture. Garnish with the cilantro and 1/4 cup shredded coconut to serve.

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