1cupRice(I used sona masoori rice or any long grain rice)
1cupPigeon peasFresh (I used frozen surti lilva, but green peas or other peas can also be used)
2Ginger” , grated
a pinchAsafoetida/ Hing
8 ~ 10Curry leaves
2tbspCilantro– , finely chopped
Cook rice along with coconut milk, a pinch of salt, turmeric and few drops of oil making sure that the rice does not get mushy (for 1 cup of rice, I used 1½cup of water and ½cup of coconut milk). Set aside to cool a little bit.
Heat 2tbsp coconut oil or ghee in a saute pan; add chana dal, ural dal, peanuts, cashews, mustard seeds, hing and dry red chilies. Once the seeds start to splutter, add the grated ginger, curry leaves and green chilies. Cook for 1 minute.
Add the peas and cook covered for 3~4 minutes.
Add the cooked rice and season with salt to taste. Mix well and cook on low heat for 3~4 minutes.