1 cup short grain rice (kolam works well)
1/4 cup moong dal (split green gram)
1/4 cup masur dal (split red gram)
1 onion, sliced thin
1 tomato, diced small
5-6 cloves of garlic, slit in half
5-6 curry leaves
6 cloves garlic
2 green cardamom
6 pepper corms
1″ cinnamon1 tsp red chilli powder
1/2 tsp tumeric powder
2-3 green chillies, slit
3 cups water
1 tbsp clarified butter (ghee)
Salt to taste
Oil as required
Mix the rice and dals and Wash well.
Soak the mixture for about 30 minutes.
Heat oil in a heavy bottom vessel and put in the curry leaves and whole spices.
Add the onions and garlic fry till transparent.
Add the tomatoes and fry till soft.
Add the tumeric and chilli powder and sautee till the raw smell disappears.
Put in the rice and dal mixture and fry well till the grains are shiny.
Add the water, slit green chillies and salt and bring to a boil.
When the water is almost dried out, add the ghee and stir with a fork.
Cover and simmer till all the water is dried out.
Serve hot drizzled with ghee, with chutney on the side.