PREPARATION

1. Take a bowl and place a stainer over it.

2. Add 170 grams mung beans, 170 grams rice and wash it with water properly.

3. Transfer this into a another bowl, add 750 milliliters water and soak for 15 - 20 minutes.

4. Take a pressure cooker, add the soaked rice and mung beans in it.

5. Add 800 milliliters water, 1/4 teaspoon turmeric, 1/2 teaspoon salt and cover it with lid.

6. Cook till you hear 2 whistles.

7. Open the lid and remove it from heat.

8. Heat 25 milliliters ghee in a heavy skillet, add 1/4 teaspoon cloves, 6 black peppercorns, 1 bay leaf, 1 teaspoon cumin, 1/4 teaspoon asafoetida and stir for 1 -2. minutes.

9. Then, add 130 grams carrots, 130 grams bottle gourd and mix it well.

10. Cook for 8 - 10 minutes on medium heat.

11. Add 1/8 teaspoon turmeric, 1/2 teaspoon salt and mix it well.

12. Cover it with lid and cook for about 10 - 15 minutes on medium heat.

13. Open the lid and give it a nice stir.

14. Now, add the boiled rice and mung beans in it and mix it well.

15. Add 200 milliliters water and mix it well.

16. Cook for 3 - 5 minutes on medium heat.

17. Remove it from heat.

18. Serve hot.