Heat oil in a pressure pan.
Add ground cumin seeds and pepper.
Add curry leaves and green chillies and saute for a min.
Add washed rice and dal and fry for a few mins.
:- Alternatively, rice and dal can be fried first in a kadai or a pan and then can be added to the above tempering.
Add 5 1/2 cups of water and salt.
Cover the pan with the lid and cook upto 2 whistles.
Allow it to cool and then open the pan.
:- The mouthwatering aromatic pulao is ready to be served.
:- If the rice is new, reduce the qty of water. The pulao should not be sticky.