Ingredients (Serves 4)
1 cup rice
1/2 cup split yellow moong dal (lentils)
1/2 teaspoon ghee
1 small cinnamon stick
3 cloves
2 green cardamom pods
1/2 teaspoon turmeric powder
Salt to taste
For Tempering
1 tablespoon ghee (clarified butter)
1 teaspoon cumin seeds
A pinch of asafoetida
1 whole dry chilli
Fresh coriander leaves for garnish
Directions
Rinse the rice and lentils in cold water until the water is clear.
In a deep saucepan, heat ghee over medium heat. Add cinnamon, cloves, and cardamom. Let the seeds darken and pop. Add rice, lentils, turmeric powder, and salt. Stir to coat the ghee and spices.
Pour in 4 cups of water and bring to a boil. Reduce heat, cover, and simmer until the rice and lentils are tender (about 20–25 minutes).
Prepare tempering.
Heat 1 tablespoon ghee in a small pan. Add cumin seeds, whole chilies, and asafoetida till the seeds brown.
Pour over the rice and lentils.
Garnish with fresh coriander leaves before serving.
Serve hot with pickles and papadum.