PREPARATION

1. In a bowl, add 130 grams rice, 130 grams split mung beans, 550 milliliters water and soak for 10 minutes. Drain them and keep aside.

2. Heat 2 tablespoons ghee in a pressure cooker, add 1 teaspoon cumin, 1 bay leaf, 2 pods green cardamom, 1 inch cinnamon stick, 3 pods cloves and stir for 1 - 2 minutes.

3. Add 1/4 teaspoon asafoetida, 1/2 teaspoon ginger garlic paste, 1 green chili and saute for 1 - 2 ,minutes.

4. Then, add 85 grams onions and fry till translucent.

5. Now, add 160 grams tomato and saute till it turns soft and pulpy.

6. Add 1/2 teaspoon turmeric and stir well.

7. Add 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, 1 teaspoon salt and mix it well.

8. Now, add 60 grams green peas, 60 grams carrot and mix it well.

9. Cook the veggies for 5 - 7 minutes.

10. Then, add the soaked rice and split mung beans and mix it well.

11. Add 1 litre water and mix it again.

12. Cover it with lid and cook till you hear 2 whistles.

13. Remove the lid and mix ti well.

14. Garnish with coriander.

15. Serve hot.