Ingredients:

• 1 cup – brown or ordinary rice, washed, soaked for 30 minutes
• 1/4 cup – whole lentils (whole masoor), washed, soaked for 30 minutes
• 1/4 cup – whole moong (green gram)
• 1 tsp – Garlic grated
• 1 tsp – Ginger grated
• 2 – green chillies, crushed
• 1 tsp – Lemon juice
• 1 stalk – Curry leaves
• 2 stalks – tulsi (holy basil)
• 1 tbsp – coriander leaves, finely chopped
• 1/4 tsp – each mustard and Cumin seeds
• 1/2 tsp – Coriander seed powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Garam Masala powder
• 1/4 tsp – black Maharashtrian masala (optional)
• 1/4 tsp – Cinnamon Clove powder
• salt to taste

Method:

1. Heat small pressure cooker and add seeds. Allow them to splutter and add curry leaves.
2. Add ginger, garlic and chilli and stir.
3. Add drained rice, moong and lentils.
4. Stir for 2 mins and add 4 cups of hot water.
5. Add all other ingredients, stir and bring to a boil.
6. Close lid with weight.
7. Allow 3 whistles before you remove from fire.
8. Allow steam to settle before opening the cooker.
9. Transfer to serving dish and garnish with tulsi leaves and coriander.
10. Serve hot with curds, raitha or kadhi.

Recipe courtesy of Saroj Kering