Ingredients:

250 g – Wheat rawa, preferably Dalia (soaked in just enough water for 1/2 hr)
200 g – split mung dal, without husk (soaked for 1/2 hr)
2 tsp – cumin
2 tbsp – oil
1 tbsp – Ghee
1 – green chilli, chopped fine
1 tsp – black pepper
1/4 tsp – pepper powder
Salt
1/4 tsp – Asafoetida
A pinch of – Turmeric powder
1 tbsp – cashewnuts, broken
8 – Curry leaves
2 tsp – chopped Coriander leaves

Method:

1 Heat oil along with ghee in a cooker, add asafoetida, chilli, cumin, pepper corns, curry leaves and fry for 2 to 3 minutes till a nice aroma arises
2 Add rawa, dal, salt, turmeric powder, and 1 liter of water.
3 Mix well and cook up to 3 to 4 whistles and then take off the heat
4 Remove the lid and put back on the fire after the cooker cools down
5 Sprinkle coriander and pepper powder
6 Mix well
7 Add fried cashews after removing from fire to retain crispiness
8 Fiber rich and filling breakfast especially for diabetics
9 Serve hot with groundnut/coconut chutney along with a spoon of ghee