Preparation

Dry roast the rice and yellow moong dal in a pan on medium heat until they are slightly aromatic. Ensure you keep stirring to prevent them from burning. Set aside to cool.

Tempering

Heat Oil

Heat the 4 tablespoons of oil over medium heat in a pressure cooker.

Temper Spices and Dals

Once the oil is hot, add mustard seeds and let them crackle.
Add urad dal, toor dal, pepper and red chillies to the mixture.
Sauté the mixture for a few minutes to let the dals and chillies cook slightly.

Mixing

Combine Ingredients
Add the washed and roasted yellow moong dal to the pressure cooker.
Add the rice to the pressure cooker.
Pour in 1 litre of water.
Add salt to taste.
Mix everything well to ensure the flavours combine.

Pressure Cooking

Cook the Mixture. Close the lid of the pressure cooker and let it cook for 3 whistles.
After three whistles, release the heat and release the pressure naturally.
Checking and serving. Check the Dish. Once the pressure is released, open the lid, and check the consistency and doneness. Adjust the salt and chillies according to your taste.

Serve

Serve the dal rice hot with a side of your choice. The most preferred option is coconut Thuviayal.

Note: Adjust the spices, especially the chillies, according to your taste and preference. Also, the amount of water may be adjusted based on the desired consistency.