Ingredients:
Long Grain Rice 2 Cup
Toor Dal 1 Teaspoon
Black Pepper 1 Teaspoon
Cummin Seeds 1 Teaspoon
Oil 1/4 Cup
Mustard Seed 1 Teaspoon
Urad Dal 2 Teaspoon
Chana dal 2 Teaspoon
Dried Red Chillies 2 Piece
Salt 1 Teaspoon
Curry Leaves 4-5 Leaves
Asafoetida 1 Pinch

Cooking Method:
Grind the rice, toor dhal, black pepper and cumin seeds into a course mixture. Heat oil in a pan and add mustard seeds. When the seeds pop add toor dhal, chana dhal and urad dhal. When they turn golden brown, add three cups of water.
When it boils add the salt, asafoetida and curry leaves. To this, add the ground mixture of rice, cumin seeds and black pepper. Stir it continuously until the mixture thickens and the rice is cooked. Close the mixture with a lid on low heat. If using a pressure cooker, allow the mixture to cook until the first whistle.