Ingredients:

• Raw Rice – 120 g.
• Dried peas – 20 g.
• Rajmah – 20 g.
• Soybeans – 20 g.
• Carrot – 40 g.
• Large Onion – 2, big.
• Tomato – 3, medium size.
• Salt to taste.
• oil – 4 tbsp.
• Curry leaves – a few| Grind to paste:
• Ginger- 1/2 inch piece.
• Green chillies – 4.
• Garlic – 1 pod.
• Coriander leaves – 1/2 bunch.
• Clove – 2.
• Cardamom – 2.
• Cinnamon – 1/2 inch piece.
• Shahjeera – 1 tsp.
• Turmeric powder – 1/2 tsp.

Method:

1. Soak peas, rajmah and soya separately for 2 hours. Wash rice and drain.
2. Chop onion.
3. In a tick bottomed kadai, heat oil and fry onion (medium flame). After 3-4 mins add tomatoes, ground masala, turmeric powder. Stir well.
4. Add rice, soaked pulses, salt, curry leaves. Remove all to a pressure cooker, add enough water. Mix well. Pressure cook for 7 mins.
5. Serve hot with achar, pappad and any kind of raitha.