Preparation Time: 10 min.
Cooking Time: 30 min.
Serves 4

Ingredients:

• 1 cup rice
• ½ cup ashar daal (toover)
• 2 cloves
• 1 stick cinnamon
• ¼ teaspoon ghee
• salt to taste
• 1 teaspoon red chilli powder
• 1 teaspoon chilli-ginger paste
• 1 teaspoon mustard seeds
• 1 teaspoon coriander
• 3 tablespoons fresh curds
• 2 medium-sized potatoes peeled/diced
• 2 tomatoes medium-sized - diced
• 2 tablespoons chopped green coriander

Method:

• soak rice and daal separately in hot water
• keep aside for 15 minutes
• heat ghee in a pressure cooker
• add the cloves and cinnamon
• then add mustard seeds, heat and when they splutter
• add chilli-ginger paste
• add potatoes and salt
• ad a little water, stir properly
• cook for a while
• add tomatoes and salt to it
• allow to cook for some time
• add drained daal and cook for some more time
• now add the drained rice, salt and all the remaining spices
• stir properly
• add 4 cups of hot water
• and pressure cook on full heat for 15 minutes
• when ready add curds
• stir well and serve hot