Ingredients:
Rice – 1 1/4 cups
Split Black Gram – 100 gms
Ginger – 2 tsp, scraped, sliced
Salt to taste
Ghee – 4 tsp
Asafoetida – a pinch
Cumin Seeds – 1 tsp
Dry Red Chillies – 2 to 3, halved
Garlic – 1 tsp, peeled, chopped
Onions – 2, peeled, thinly sliced
Method:
1. Boil the rice, ensuring that the grains remain separated.
2. Boil the split black gram in an iron utensil with ginger; salt and 1 1/2 cups water till the moisture is dry, but not overcooked.
3. Heat the ghee in a heavy bottomed pan.
4. Add the asafoetida, cumin seeds and dry red chillies.
5. Fry over low heat till brown.
6. Add the garlic, saute till it turns light brown.
7. Add the onions and fry till brown.
8. Add the rice and split black gram.
9. Cook over a low flame till the liquid gets absorbed.
10. Serve hot with yoghurt.
