My husband is also a big fan of this dish and I infact got this recipe from my mother-in-law...
Rice - 1 cup
Ulundhu (White, split Urad dhal) - 1/4 cup
Methi seeds - 1 tsp
Cumin seeds - 1 tsp
Garlic - 2 cloves, peeled and sliced.
Grated coconut - 1 tbsp
Gingelly Oil (Nallennai ) - 1 tsp
Salt, to taste
Gingelly Oil or Ghee
Coconut Thovayal or
1. Dry roast ulundhu in a pan for a few minutes. Don't let it brown. Add this to rice. Also add about 3 cups water (or whatever proportion you normally use to cook rice + a little more for the ulundhu) and salt.
2. Heat the tsp of oil and fry cumin seeds, methi seeds and garlic. Don't let the garlic brown too much. Add this to the rice mixture along with the tbsp of coconut and cook till done.
3. Serve hot, drizzled with some gingelly oil or ghee. My husband loves to sprinkle crushed jaggery on top and I like it with coconut thovayal. Gotsu also makes a good accompaniment.