Procedure

• Mix rice and dhal, wash it and filter the water.
• Allow it to sit for 10-15 minutes.
• Bring water to boil. Add salt.
• Add the rice and cook on medium flame until the rice has absorbed 90% of water.
• Heat ghee in a separate pan, add cashew. When it is golden brown add pepper. When it splutters add cumin and curry leaves.
• Add it to the rice, cover and cook on low flame for 5 more minutes.
• Serve hot after 10 minutes with sambar and chutney.