Ingredients:

• 1 cup – Rice (washed and soaked 30 minutes)
• 1 cup – masoor dal (washed and soaked 30 minutes)
• 1 tbsp – Channa dal (washed and soaked 30 minutes)
• 1 -bay leaf
• 3 -green Cardamoms
• 1 stick- Cinnamon
• 3 -cloves
• 1/2 tsp – Cumin seeds
• 10-12 tiny Onions peeled or
• 1/2 cup – sliced Onions
• 10-12 baby Potatoes washed clean
• 1/2 cup – peas shelled
• 1 -carrot diced
• 1 tsp – Ginger grated
• 1 tsp – Garlic grated
• 3-4 Green chillies finely chopped
• 1 tbsp – coriander finely chopped
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Garam Masala powder
• salt to taste
• 5 cups – water
• 4 tbsp – Ghee

Method:

1. Drain dals, rice in a colander and keep aside.
2. Save the dal water too separately.
3. Semicrush spices (cardamom, cinnamon, cloves)
4. Heat 3 tbsp ghee in a large heavy skillet.
5. Add cumin seeds, bayleaf, crushed spices .
6. Once they splutter add ginger, garlic, chillies, stirfry for a moment.
7. Add onion, potato (with skin), sitrfry for 2 minutes.
8. Add carrots, peas, turmeric, garam masala, salt.
9. Add dals, rice and gently stirfry for 1 minute.
10. Add drained water 5 cups.
11. Heat well and add to skillet.
12. Stir, bring to a boil, cover and simmer till done.
13. Rice and dals should be done but not overdone.
14. Veggies will get soft and water should get absorbed.
15. Add more water if required in between.
16. When done, pour remaining ghee and sprinkle coriander.
17. Serve piping hot with gravy veggies or kadhi.

Recipe courtesy of Sify Bawarchi