Ingredients:

Raw rice - 2 cups
Green gram dhal - Half cup
2" piece of fresh ginger
one teaspoon jeera
one teaspoon pepper
Four tablespoon ghee
one spring of curry leaves
A pinch of asafotida

Method:

Wash the rice and dhal and add six cups water.
Add grated ginger, salt and asafotida and pressure cook for three whistles.
In a kadai, put four tablespoon ghee.
When it is hot add cashew nuts, pepper and jeera crushed slightly, curry leaves and fry for a while.
Add this to the cooked rice and mix well.

Serve hot with sambhar and chutney!