Ingredients:

• 1 cup rice
• ½ cup tuver daal
• 2 cloves
• 1 stick cinnamon
• ¼ teaspoon turmeric powder (haldi)
• 2 tablespoons ghee
• 2 tablespoons fresh curd
• 2 tablespoons chopped corriander
• salt to taste

Vegetables:

• 2 medium-sized potatoes - cut into small pieces
• 1 medium-sized tomato - cut into small pieces
• ½ cup of mixed vegetables: peas, carrots, capsicum, brinjal, etc. cut into small pieces.
• 1 teaspoon ginger-chilli paste.
• 1 teaspoon mustard seeds (rai)
• ¼ teaspoon turmeric powder (haldi)
• 1 teaspoon chilli powder
• 1 teaspoon - corriander powder
• 2 tablespoons ghee
• salt to taste

Method:

• clean, wash tuver daal and , wash rice and soak for 15 minutes
• heat ghee in a shallow container, add mustard seeds, chilli-ginger paste, turmeric powder and stir fry
• add potatoes, stir fry
• then add rest of the vegetables and stir fry, keep aside
• in a pressure cooker heat ghee, add rai, turmeric powder, cloves and cinnamon stick.
• add soaked tuver daal, stir fry
• add half a cup of water and little salt, cover the lid!
• when a little done add the soaked and drained rice and seasonal vegetables, stir fry
• add chilli powder and coriander powder and stir
• add 4 cups of warm water and cook in the pressure cooker on full heat
• after two whistles switch off the stove
• when cooked add the curds, stir well and garnish with coriander.