Thinai (Foxtail millet): 2/3 cup
Moong dhal - 1/3 cup
Water - 2 3/4 cups
Grated ginger - 1/2 tsp.
Green chilly -1
Salt - to taste
Hing - a pinch
Pepper - 1 tsp.
Cumin seeds - 1 tsp.
Curry leaves - few
Ghee - 1 ladle
Cashews - 10 no.
Dry roast thinai and moong dhal separately until hot. Wash well.
Pressure cook thinai and dhal in medium flame alongwith water, without adding salt, for 3 whistles.
In a pan, heat a spoon of ghee and fry cashews till golden brown. Keep aside.
In the same pan, heat a tablespoon of ghee, add pepper. When pepper splutters, add cumin seeds, curry leaves, grated ginger, chopped chilly and hing. Pour it over the rice. Add salt and mix well. Garnish with cashews. Add the remaining ghee while serving.
Have it with coconut chutney or kothamalli chutney.