Recipe can be found @ Zesty South Indian Kitchen
What you need
Long grain rice: ¾ cup
Roasted split yellow peas: 1/3 cup
Salt: ½ to taste
Ghee/Clarified butter: 1 tablespoon
Pepper corns: 1/8 teaspoon
Cumin seeds: ½ teaspoon
Cashew nuts: 5 no
Ginger: 1 inch
Curry leaves: 1 sprig
Asafetodia: ¼ teaspoon
Water: 2 ½ cup
How I made
Roast the yellow spilt for 3 minutes or until they become slightly pinkish in color and set aside.
Wash the rice and roasted yellow split peas in the running water and cook it in rice cooker with 2 ½ cups water for 27 minutes or until it cooked very well. If you want creamy consistency add ¼ cup water more.
In the meantime heat a tablespoon of ghee in small pan adds cumin seeds, curry leaves, pepper corns, asafetodia, and cashew and fry for 1 minute or until cashew nuts become slightly brown. Remove from fire and add it to cooked rice with salt and mix everything to incorporate well.
Enjoy with spicy curry or chutney.