Ingredients

• 1 cup uncooked white basmati rice
• ¼ cup split yellow mung dal
• 4 teaspoons ghee
• 1 teaspoon cumin seeds
• 1 piece (small stick) or ½ teaspoon cinnamon
• 4 cloves
• ½ teaspoon black peppercorns
• 6 medium curry leaves
• ½ cup onions, finely chopped
• ¼ teaspoon ginger powder
• 1 clove garlic, finely minced
• ½ cup carrots, chopped into ½ inch pieces
• ¼ teaspoon turmeric powder
• ½ teaspoon coriander powder
• 4 cups vegetable stock or water
• 1 teaspoon salt

Instructions

1. Soak the rice and yellow mung dal mixture in water for at least 30 minutes. Drain well and set aside.
2. Heat ghee in a pot or pressure cooker and add the cumin seeds. When it sizzles, add the cinnamon, cloves, black peppercorns and curry leaves.
3. Add onions and sauté them until translucent.
4. Add ginger and garlic. Sauté for about 2 minutes.
5. Add chopped carrots and cook for another minute.
6. Add the remaining spices and mix well.
7. Mix in the drained rice and dal mixture and stir well.
8. Add water and salt and bring to a boil.
9. Close pressure cooker and cook on high heat for 3 – 4 whistles (one whistle is around three minutes).
10. If you’re using a pot on a stove top, ensure the water level is about 2” above the top of the contents. Cook on low heat, stirring occasionally, until most of the liquid is absorbed — usually about 30 minutes.
11. Serve while hot.