Pulagam

Ingredients:

1 1/2 cups old basmati rice (any variety of rice can be used like sunnalu or sona masuri)
1/2 cup split yellow moong dal (pesara pappu)
1 tbsp ghee1 tsp cumin seeds
10-12 fresh curry leaves
1/4 tsp whole black pepper (optional)
salt to taste
3 ½ cups of water
10-12 cashewnuts lightly fried in ghee till golden brown

Method:

1. Wash the rice and dal and soak them together in water for 15-20 mts.
2. Meanwhile in a heavy bottomed vessel or pot, heat ghee.
3. Add the cumin seeds, let them splutter and turn slightly brown.
4. Add the curry leaves and black pepper corns and fry for a few seconds.
5. Add the drained rice and dal and combine with spices and fry for a few seconds.
6. Add water and salt and pressure cook till the rice and dal are cooked and soft.
7. Garnish with fried cashwenuts and serve with tomato chutney or avakai.