Ingredients:

  • 1/2 cup (100g) split yellow moong dal
  • 1 cup (190g) short-grain Basmati rice
  • 4 cups (950ml) water
  • 2 tbsp (30ml) ghee
  • 1 tsp (3g) cumin seeds
  • 1 pinch (1g) asafoetida
  • 1 tbsp (15g) ginger, finely minced
  • 3 cloves (9g) garlic, minced
  • 1 medium (110g) onion, finely diced
  • 1 tsp (3g) turmeric powder
  • 1 tsp (5g) salt
  • 1/2 cup (75g) carrots, diced
  • 1/2 cup (80g) cauliflower florets, bite-sized
  • 1/2 cup (75g) green peas, fresh or frozen
  • 1/2 cup (60g) French beans, chopped
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Combine the 1 cup (190g) Basmati rice and 1/2 cup (100g) split yellow moong dal in a fine-mesh strainer, rinse under cold water until clear, then soak in warm water for 15 minutes before draining completely.
  2. Heat 2 tbsp (30ml) ghee in a pressure cooker over medium heat; add 1 tsp (3g) cumin seeds and 1 pinch (1g) asafoetida, stirring until the seeds crackle.
  3. Stir in 1 tbsp (15g) minced ginger, 3 cloves (9g) minced garlic, and 1 medium (110g) diced onion, and sauté for 3–5 minutes until the onions are translucent.
  4. Add 1/2 cup (75g) diced carrots, 1/2 cup (80g) cauliflower florets, 1/2 cup (60g) chopped French beans, and 1/2 cup (75g) green peas; stir-fry for 3 minutes.
  5. Stir in 1 tsp (3g) turmeric powder and 1 tsp (5g) salt, ensuring the vegetables are evenly coated.
  6. Add the drained rice and dal to the pot and stir gently for 1 minute to toast the grains.
  7. Pour in 4 cups (950ml) water, secure the lid, and cook for 3 whistles on a stovetop pressure cooker or 10 minutes on High Pressure in an Instant Pot.
  8. Allow the pressure to release naturally for 5 minutes.
  9. Open the lid, stir in 1 tbsp (15ml) lemon juice, and fluff the mixture gently before serving.