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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dry fry the green gram dal lightly. | 2. Put the dal, salt and rice in 3 cups water and bring to a boil, stirring often. Cover and cook about 20 minutes, stirring often until rice is soft and water is absorbed. | 3. Make a course powder of the cumin seeds and black pepper either in a morter and pestle or a spice grinder (I use a Magic Bullet). | 4. In a pan, heat ghee or butter, fry the cashews lightly and add the spice powder until it is scalded. Add the ginger and scald a bit more. | 5. Pour the mixture into the rice and stir well. Optionally, curry leaves may be added. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup	uncooked	702.0	154.713	12.8895	1.131
green	1/2	cup		4.18	0.8227	0.418	0.0247
cumin seed	1 1/2	1/2		11.8125	1.3936	0.561	0.7015
black peppercorn	1 1/2	1/2		-	-	-	-
cashew	12		quartered	-	-	-	-
ginger	1/2	inch	minced	-	-	-	-
salt	1	teaspoon		-	-	-	-
butter	1/4	cup	clarified clarified	342.0	15.714	10.686	28.8
curry leaf	4 -5			-	-	-	-

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