Soak basmati rice for 1/2 hr. Soak whole masoor for 6 hrs. Chop the carrots and clean the green peas. Wash and drain the water. Keep aside.
Chop the ginger garlic finely. Slice the onions and slit the green chilli half.
Keep masala ready.
Heat a cooker, add ghee, add the cloves, black pepper and bay leaves. Mix well, add ginger and garlic and green chilli. Mix. Now add the onions. Let them all cook well. Now add the veggies, masoor whole.
Add the rice. Mix well. Add water. Cover the lid and get 3 whistles. Rest it till the air gets evaporated and can open the lid easily. Serve it with curd and papad. Garnish with cherry tomatoes and ginger julienne and coriander leaves.
