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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 27 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Heat a large skillet over medium heat; add rice and lentils. Cook and stir until toasted and fragrant, 3 to 4 minutes. Rinse. | 2. Place rice-lentil mixture, 1 tablespoon ghee, and salt in a rice cooker or pressure cooker; add water. Cook according to manufacturer's instructions until rice and lentils are tender and the consistency of a paste, 20 to 25 minutes. Stir and mash into a fine paste. | 3. Heat 1 tablespoon ghee in a skillet over medium-high heat. Add black pepper and cumin seeds; cook until seeds start to pop, 2 to 3 minutes. Stir cumin mixture into rice-lentil mixture. | 4. Tear curry leaves roughly and stir into rice-lentil mixture; stir in ginger. Season with salt. | 5. Heat remaining 1 tablespoon ghee in a skillet over medium-high heat; cook and stir cashews until toasted and fragrant, 2 to 4 minutes. Garnish rice-lentil mixture with toasted cashews. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	1	cup		675.25	147.9075	13.1905	1.2209999999999999
yellow lentil	1	cup		-	-	-	-
ghee butter	3	tablespoons	clarified divided	-	-	-	-
salt	to taste			-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
black pepper	1 1/2	teaspoons	ground	8.6595	2.2063	0.3585	0.1125
cumin seed	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
curry leaf	5			-	-	-	-
ginger root	1	piece	minced	-	-	-	-
cashew	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.