Instructions

1. Heat a pan, add rice, yellow lentils and dry roast for 3 minutes. Allow it to cool.
2. Wash the mixture and add 4 cups of water. Add salt to taste and pressure cook till soft and mushy.
3. Take a pan, put the clarified butter and add cashew nuts. Fry till brown.
4. Add grated ginger, crushed pepper corn, cumin seeds, asafetida, curry leaves. Saute for 2 minutes.
5. Add the tempering to the cooked rice and lentil mixture. Mix well and serve hot with any pickle or chutney.