2 cups soaked long grained rice (basmati)
3 cups yellow moong dal (split yellow gram), soaked
2 potatoes, chopped
1/4 cup green peas
1 carrot, chopped
3 green chilies, chopped
2 spring onions, chopped
1 tsp grated ginger (adrak)
2 garlic (lehsun) cloves, chopped
4 to 5 cloves (laung / lavang)
1 bayleaf (tejpatta)
1 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
a pinch of asafoetida (hing)
1 tbsp ghee
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
salt to taste
The process of Cooking:
1st Heat the ghee in a pressure cooker and add the mustard seeds and cumin seeds.
When the seeds crackle, add the add curry leaves, green chilies, ginger and garlic, red chilies, cloves, and bay leaf and saute for 30 seconds.
Add the vegetables and the remaining ingredients, mix well.
Add the rice and dal with double water and cover and pressure cook for 3 whistles. Allow the steam to escape before opening the lid Serve hot.