Directions

• Put Masoor daal in a pot and add 3 cups of water. Boil till the Masoor becomes tender but does not break apart. Drain and keep aside.
• In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.
• Add the Ginger (Adrak), Garlic (Lehsan), Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, Cinnamon and Salt along with ½ cup of water. Mix well and allow the water to dry. Add the roasted Moong and presoaked rice.
• Add water so that it reaches about a 1½ cm (1/2 inch) above the level of the rice and moong.
• Cover and cook till water dries and the rice and moong are tender.
• Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.
• Serve with chutney or Achaar. Best served with thickly sliced onions mixed with a little Mint (Podina) chutney.