Ingredient:
4 medium Potatoes (cut into cubes)
1¼ cups Rice
1¼ cups Moong Dal
½ tsp Red Chili Powder
½ tsp Sugar
½ tsp Turmeric Powder
½ cup Peas
250 g Cauliflower Florets
6 cups Water
Salt (to taste)
6 Green Chilies
2 tsp Cumin Powder
For Tadka:
4 tbsp Ghee
¾ tbsp Cumin Seeds
2 Bay Leaves
3 whole Red Chilies
4 Green Cardamoms
6 Cloves
2 (1 inch) pieces Cinnamon
Method:
Rinse rice and keep aside.
Roast moong dal and set aside.
Cook dal and rice together in water in a large pot.
Meanwhile, fry potatoes, cauliflower, and peas in a frying pan.
Mix turmeric powder, cumin powder, red chili powder, sugar, and salt. Add to the vegetables.
Add the vegetables to the cooked rice-dal mix and stir gently.
Remove from heat when rice turns tender.
Heat ghee and splutter cumin seeds.
Add bay leaves,red chilies, cardamoms, cloves, and cinnamon.
Pour this to the pot and cover immediately.
Serve hot with yogurt and pickle.
4 medium Potatoes (cut into cubes)
1¼ cups Rice
1¼ cups Moong Dal
½ tsp Red Chili Powder
½ tsp Sugar
½ tsp Turmeric Powder
½ cup Peas
250 g Cauliflower Florets
6 cups Water
Salt (to taste)
6 Green Chilies
2 tsp Cumin Powder
For Tadka:
4 tbsp Ghee
¾ tbsp Cumin Seeds
2 Bay Leaves
3 whole Red Chilies
4 Green Cardamoms
6 Cloves
2 (1 inch) pieces Cinnamon
Method:
Rinse rice and keep aside.
Roast moong dal and set aside.
Cook dal and rice together in water in a large pot.
Meanwhile, fry potatoes, cauliflower, and peas in a frying pan.
Mix turmeric powder, cumin powder, red chili powder, sugar, and salt. Add to the vegetables.
Add the vegetables to the cooked rice-dal mix and stir gently.
Remove from heat when rice turns tender.
Heat ghee and splutter cumin seeds.
Add bay leaves,red chilies, cardamoms, cloves, and cinnamon.
Pour this to the pot and cover immediately.
Serve hot with yogurt and pickle.
