RICE AND DHAL KICHADI

This is how I do the rice kitchadi with a difference.
Hmm, not so healthy


RICE PARUPPU KICHADI

Ingredients:
100 grm ghee
2 small sticks of cinnamon sticks
3 cloves
4 cardamoms
2 pieces of mace

To powder coarsely
1 tbs coriander seeds
½ tsp aniseeds
½ tsp cumin seeds
4 dried chillies
1 tsp black pepper

Soak for ½ an hour:
500 grms seeraga samba rice (or basmati)
150 grms green peas (moong dal)
150 grms toor dal

To garnish:
50 grms ghee
50 grms raisins
50 grms cashew nuts

Method:
Heat ghee in a pressure cooker, add in the spices.
Stir well, add in a cup of water, let it boil.
Now add in the coarsely ground powder.
Add enough water, and salt. Let it come to a good boil.
You will have a very good aroma by now.

Now add in the soaked rice, moong dal and toor dal.
See that you have enough water to cook the rice and dals.
Close the lid and cook for 2 whistles.
Let the steam subside by itself.
In a pan, add the ghee and roast the cashew nuts and raisins.
Open the cooker, add in the roasted nuts and raisins.
Stir nicely. The contents will be a little soft.
Serve warm.