The rice and moong dal can be washed and dried in sun or used directly too.
Dry roast the rice in kadai, till you get a shiny, puffed up appearance as shown here:
Dry roast dal, pepper, jeera, asfoetida (if adding)
Cool and grind to a powder. Sieve the coarse particles to get a fine powder. Store in an airtight box in a cool and dry place.
To make the porridge, take about 4 tablespoons of mix. You can increase the quantity if you like.
Add 100 ml of boiled hot water to get a thick consistency and close the bowl with a lid for 5 minutes.
Stir through the mixture after 5 minutes and add some ghee for taste.
