1¼ cup rice-presoaked
1¼ cup dal Moong
¼ cup oil/ghee
1 tsp. salt (according to taste)
1 black cardamom (Bari Ilaichi)
6 cloves (Laung))
8 whole black pepper (Kali Mirch)
1” stick of cinnamon (Dalchini)
½ tsp. cumin seeds (Zeera)
1 tsp. garlic (Lehsan) paste
1 tsp ginger (Adrak) paste
1 medium sized onion sliced
Sauté the onion slices in oil till light brown.
Add ½ cup of water and spices and mix well.
Add the presoaked rice and dal to the pot and water so much so that it reaches about 1½ cm. (half an inch) above the surface of the rice.
Cover and cook on medium heat till the water has dried and the rice has softened.
Lower the heat to the minimum (dum) and remove after 5 minutes.
Serve with Garlic (Lehsan) chutney or pickle(Achaar) or onion rings with mint chutneyServing: 3 persons