- 250g black gram with skin
- 300g basmati rice
- 50g ghee or butter
- 5 green chilies
- 2 bunches coriander leaves
- 1 lemon
- Salt to taste
Soak the black gram in water for at least 8 hours and drain the water from it.
Mix the green chilies, coriander leaves and blend them to a fine paste.
Heat ghee in a pan and fry the drained black gram for 10-15 minutes.
Then add ground green chilies paste and fry for another 5 minutes.
Add sufficient salt, lemon juice and mix well. Keep aside.
Now cook the rice with enough water. To the cooked rice, add the above prepared black gram mixture and stir well.