2 cup Rice
¾ cup spilted Moong dal
1 tsp Whole Pepper
1 tsp Cumin seeds
5 Cashew nuts
Salt to taste
2 tbsp Ghee

Method:

1.Soak the rice in 3 cup water for 2 hours , strain and keep aside
2.In pan heat 1 tbsp ghee, roast cashew nuts and put in separate vessel.  In the  same pan add the dal, saute until  becomes light brown and keep aside.
3.Heat the remaining ghee, add the cumin seeds, let it splutters and add the curry leaves, pepper and saute for 1 minute.
4.Add the dal with 3½ cup of water and cook for 8 minutes.
5.When the dal is half cooked, add the rice, salt and cook for 15 minutes until the rice and dal is well cooked.
6.Garnish with cashew nuts and serve hot with tomato chutney.