Zainab Khanam
- Rice: 1 cup - Moong dal: 1/4 cup - Ghee: 2 tbsp - Cumin seeds: 1 tsp - Black pepper: 1 tsp (crushed) - Curry leaves: A few - Ginger: 1 tsp (finely chopped) - Green chilies: 2 (slit) - Cashews: 2 tbsp (roasted) - Water: 4 cups - Salt to taste
- Dry roast moong dal lightly. - Wash rice and dal together. - Cook them with 4 cups of water and salt until soft.
- Heat ghee in a pan. - Add cumin, black pepper, curry leaves, and ginger. - Sauté until aromatic.
- Add the tadka to the cooked rice and dal mixture. - Mix well for a creamy texture.
- Top with roasted cashews. - Serve hot with coconut chutney or sambhar.