Ingredients:

White rice – 1 cup 
A few curry  leaves  
Red gram – ½ cup 
Asafoetida – a pinch 
Fresh ground pepper – ¼ tsp 
Ghee – 1 tbsp 
Whole peppercorns – ¼ tsp 
Oil – 1 tbsp 
Salt -1 tsp 
Green coriander – 1 tbsp 
Green chilies - 4

Method:

• Wash rice and pulses and drain water completely.
• In a large sauce pan, heat ghee and oil on medium heat. Slit green chilies length wise. Fry the green chilies, curry leaves, pepper powder and peppercorns.
• Add the rice, pulses and asafoetida to this and fry for 3 minutes.
• Add 4 1/2 cups of water, salt and cover the sauce pan.
• Cook it on medium heat till rice and dal become very soft and keep stirring in between to avoid burning. Add more water if necessary.
• Garnish with coriander.
• Serve hot with coconut chutney.