Ingredients:

1. Rice 2 cup (soak in water)
2. Mong dal 1 cup
3. Onion 1 (chopped)
4. Ginger 1 tbsp (minced)
5. Tomato 2 (chopped)
6. Salt 3 tsp
7. Red chili 1 tsp
8. Spice powder 1 tsp
9. Black cardamom 2
10. Clove 4
11. Black pepper whole 8
12. Cumin seeds 1 tsp
13. Pure ghee 5 tbsp
14. Water 7 cup

Procedure:

Roast the dal in a frying pan for 6-8 minutes without oil and keep it aside.
Heat the oil in a sauce pan.
Add black cardamom, clove, cumin seeds and black pepper whole, fry for 1-2 minutes.
Add onion and ginger, simmer for 3 minutes more.
Add tomatoes and all other dry ingredients.
Cook until tomatoes water dry.
Add roasted dal, drained rice and water.
Stir and simmer over high flame, when it takes first boil turn the flame to medium.
Cover the lid and cook for 30 minutes, stir occasionally.
When it became ready, add 1 tbsp of ghee over it, cover the lid and cook for 2 minutes over low flame.
Serve it with raita.

Note: You can use any lentil of your choice.

Preparation Time: 15 minutes
Cooking Time: 40 minutes

Do You Know: Black pepper is one of the oldest and most widely used spices in the world. Used for seasoning, to increase the taste of food. It’s also effective to prevent for such infection as liver problems, joint pain, heart disease, lung disease and toothaches.