Basmati Rice – 1 cup
Yellow Split Mung Daal ½ cup
Orange Masoor Daal ½ cup
Ghee 2 tablespoons
Black Pepper Seeds (whole) 1 tsp
Fenugreek Seeds 1 tsp
Hing 2 pinches
Turmeric ½ tsp
Salt 1 tsp
Water 4 cups
Wash the Rice and both daal well. If you have time, let it soak for couple of hrs before cooking.
2. In a saucepan over medium heat, add fenugreek seeds and pinch of Hing. Stir a moment until the seeds pop.
3. Add the rice, mung dal, masoor daal, turmeric and salt and stir until well blended. Cook for a couple of minutes.
4. Add water and bring to boil. boil for 5 minutes uncovered and then cover the lid half open. Cook until tender. It should be about 10minutes on medium heat. Add any leafy vegetables if you want to add. Cook for 5 more minutes.