Ingredients:

  • 1/2 cup (100g) Basmati rice, rinsed
  • 1/2 cup (100g) Split yellow moong dal, rinsed
  • 4 cups (950ml) Water
  • 1 tbsp (15ml) Ghee
  • 1 tsp (5g) Cumin seeds
  • 1/2 tsp (2g) Turmeric powder
  • 1 pinch (1g) Asafoetida
  • 1 medium (110g) Onion, finely diced
  • 1 tbsp (15g) Ginger-garlic paste
  • 1 green chili, slit lengthwise
  • 1 cup (150g) Cauliflower florets, bite-sized
  • 1 cup (150g) Carrots, diced
  • 1/2 cup (75g) Green peas
  • 1 medium (110g) Potato, peeled and cubed
  • 1/2 tsp (3g) Salt
  • 1 tbsp (15ml) Lemon juice
  • 2 tbsp (8g) Fresh cilantro, chopped

Instructions:

  1. Combine the rinsed rice and moong dal in a strainer and let them drip dry for 2 minutes.
  2. Heat ghee in a large heavy-bottomed pot over medium heat. Add cumin seeds; once they crackle, stir in the asafoetida and turmeric.
  3. Add the diced onions and sauté for 3 minutes until translucent, then stir in the ginger-garlic paste and green chili until the raw scent vanishes.
  4. Add the cauliflower, carrots, peas, and potato, and stir-fry for 2 minutes to coat in the spiced oil.
  5. Pour in the rice, dal, and water. Bring to a boil, then reduce heat to low, cover with a tight lid, and simmer for 15–18 minutes until water is absorbed and grains are soft.
  6. Turn off the heat. Stir in the salt and lemon juice, then garnish with fresh chopped cilantro.