Rice - 2/3 cup
Split green gram with skin - 1/3 cup
Water - 3½ cups
Turmeric powder - 1/8 teaspoon
Salt - to taste
Garlic - 5 Cloves
Mustard Seeds - 1/4 teaspoon
Cumin seeds - 1/2 teaspoon
Curry Leaves - 1 spring
Red chilly powder - 1/2 teaspoon
Coconut oil - 1 tablespoon
Take 2/3 cup rice and 1/3 cup Split green gram in a bowl.
Wash them in water for 3-4 times.
Drain and transfer them to pressure cooker (3-5 liter capacity). Add turmeric powder, 1-tespoon of oil, 3½-cups water and salt.
Close the lid of pressure cooker and cook for 4 whistles (1st whistle on high flame and remaining 3 whistles on medium flame).
Turn off the flame and let the steam pressure comes down naturally. It will take around 8-10 minutes.
Heat 1-tablespoon oil in a small tempering pan. When oil is medium hot, add mustard seeds. When they start to pop, add cumin seeds, chopped garlic cloves and curry leaves. When garlic starts to turn light brown, turn off the flame.
Pour tempering over cooked riceand mix with a spoon.
Split green gram rice is now ready to serve with papad.