Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Walnut | 1 walnut half (4g) | 26 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup white rice
- ½ cup moong dhal
- 3 cups water
- ½ tablespoon turmeric powder
- ¼ cup chopped cashew nuts
- 10 curry leaves
- 1 tablespoon coarsely-ground black pepper
- 1 tablespoon cumin seeds
- 2 green chillies , split lengthwise
- 1 tablespoon oil
- 1 tablespoon ghee (or substitute butter )
- ½ tablespoon mustard seed
- Salt to taste
Directions
Cook the rice and dhal together with turmeric powder in a pot or pressure cooker until mushy.
Heat a little ghee in a large pan and brown the cashew nuts. Remove them from the pan.
Add the rest of the ghee and the oil and heat.
Throw in all of the spices, starting with the mustard seed and finishing with the cashew nuts.
Mix in the rice and dhal, warming through. If it is too thick, add a little water.
Add salt and extra ghee to taste. You can also add some grated coconut at the end.