· 1/2 cup basmati rice· 1/2 cup moong dal· 1 cup cauliflower florets· 10-12 french beans, cut into 1" piece· 1 carrot, cut into 1" piece· 1 potato, chopped· 3 tbsp. mustard oil· 2 bay leaves· 2 dry red chilies· 1" cinnamon· 2 green cardamoms· 4-5 cloves· 1 tsp. cumin seeds· 2 green chilies, slit· 1" ginger, julienne· salt to taste· 1/2 tsp. turmeric powder· 1 tbsp. roasted coriander-cumin powder· 1 tsp. ghee· coriander leaves, green chilies and lime wedges to garnish· begun bhaja / aloo bhaja (eggplant fry / potato fry) to serve
Step 1Dry roast the moong dal till light brown. Soak the rice and dal for 30 minutes. Heat 2 tbsp. oil and saute the potatoes and cauliflower separately till light brown. Keep aside.Step 2Heat the remaining oil and fry the cumin seeds, bay leaves, ginger, dry red chilies, green chilies, cinnamon, cardamoms and cloves. Saute for a few seconds till the crackling stops.Step 3Add the soaked and drained rice and moong dal. Saute for 2 minutes. Add 2 cups water, salt, coriander-cumin powder, turmeric powder and the fried veggies, carrots and beans (Preserving few to garnish).Step 4Pressure cook for 2 whistles. Drizzle ghee and garnish with coriander leaves. Serve hot with begun bhaja (fried eggplants), lime wedges and green chilies.