1 cup toovar (arhar) dal , washed and drained
1 cup rice (chawal) , washed and drained
1/4 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
salt to taste
1 tbsp ghee
2 cloves (laung / lavang)
25 mm (1") stick cinnamon (dalchini)
6 to 8 black peppercorns (kalimirch)
2 round red chillies (boriya mirch)
1 tsp cumin seeds (jeera)
2 green chillies , slit green chillies
6 to 8 curry leaves (kadi patta)
1/2 cup finely chopped onions
2 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped tomatoes
1 tbsp chilli powder
Combine the toovar dal, rice, turmeric powder, ¼ tsp of asafoetida, salt and 5 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.

Allow the steam to escape before opening the lid. Keep aside.

Heat the ghee in a deep non-stick kadhai, add the cloves, cinnamon, peppercorns, red chillies and cumin seeds and sauté on a medium flame for a few seconds.

Add the remaining ¼ tsp of asafoetida, green chillies, curry leaves, onions and garlic and sauté on a medium flame for 1 minute.

Add the tomatoes, a little salt and chilli powder and sauté on a medium flame for another 1 minute.

Add the cooked rice-dal mixture, mix well and cook on a medium flame for 2 minutes,while stirring occanisly