INGREDIENTS

Raw rice – 1 cup
Moong dal – ¼ cup
Onion – 1
Green chillies – 2 to 3
Oil – 1 tbs
Mustard seeds – ½ tsp
Channa dal – 1 tsp
Asafoetida – ¼ tsp
Curry leaves – few
Grated coconut – ¼ cup

METHOD

In a dry pan, roast the rice till it is little crispy.
Now roast the moong dal till it is little brown.
In small cooker heat oil, add the mustard seeds, channa dal, curry leaves, onion, green chillies and sauté
Add 3 ½ cups of water, when it boils add the rice, moong dal, salt and asafoetida.
Close the lid of the cooker and keep it for 3 whistles.
When the pressure is down, sprinkle the grated coconut and mix well.

SERVING TIP

Coconut chutney or sugar is a good side dish