About this recipe:This is a classic celebration dish in south India. You can think of it as a south Indian khichdi (lentils and rice). Split yellow lentils are cooked with rice, cashews, chillies, cumin, mustard seeds, asafoetida, turmeric and coconut.
4 tablespoons cooking oil
12 raw cashews
2 dried red chillies or crushed chillies to taste
1 teaspoon cumin seed
1 teaspoon mustard seed
10 black peppercorns
1 pinch asafoetida powder
190g split yellow lentils (moong dal)
35g desiccated coconut
2 green chillies, chopped
1/2 teaspoon ground turmeric
Salt to taste
30g ghee (clarified butter)
4 tablespoons chopped coriander leaves
4 tablespoons desiccated coconut
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:40min › Ready in:50min
Heat the oil in a pressure cooker. Fry the cashews in the hot oil until golden brown; remove from oil and set aside. Fry the red chillies, cumin seed, mustard seed, peppercorns and asafoetida in the hot oil for 2 minutes. Stir the lentils into the mixture and cook another 2 minutes. Add the rice, 35g coconut, green chillies, turmeric, salt and water; stir.
Close the lid of the pressure cooker and bring to 15 pounds of pressure; cook about 35 minutes. Relieve the pressure from the cooker; stir the cashews and ghee into the mixture. Garnish with coriander and 4 tablespoons desiccated coconut to serve.
Asafoetida powder and split yellow lentils (moong dal) can be found in most supermarkets and all Indian/South Asian stores. Split yellow lentils (moong dal) can be substituted for yellow split peas.