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This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
1st Step4 Min
2nd Step6 Min
3rd Step2 Min
4th Step4 Min
5th Step4 Min
6th Step6 Min
7th Step4 Min
8th Step4 Min
9th Step4 Min
10th Step2 Min
1st Step of 10
Place a pan on a high heat stove and pour 750ml of water
2nd Step of 10
Transfer 200g of kekulu rice and 100g of moong dal to this
3rd Step of 10
Add 1tsp of salt, mix and close the lid while boiling
4th Step of 10
Pour in 200ml of coconut milk into the cooked rice and mix
5th Step of 10
Season with 1 vegetable seasoning cube, mix and close the lid
6th Step of 10
In a separate pan on heat; pour in 2 tbsp of ghee and cook 20g cashew till golden brown
7th Step of 10
After removing the cashew, add in 8-10nos curry leaves, 3 nos green chilli, 1 tsp cumin, 2tsp pepper corn, 15g of ginger, ¼ tsp turmeric and mix well
8th Step of 10
Mix in this mixture into the rice that was previously cooked and mix well
9th Step of 10
Top this up with 20g of cashew and 15g of raisins
10th Step of 10
Serve and Enjoy while warm!
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