For lachko dal: Wash the dal 3 times and pressure cook (three whistles and 5 minutes on low flame) with minimal water.
Transfer the dal in a kadhai add 1 tbsp water and jaggery.
In a tempering vessel take ghee and heat it. Add mustard seeds, cumin seeds and coriander seeds to it.
Add all the dry spices when mustard seeds start crackling.
Add salt to it and mix well.
Cook for about 5 minutes till the dal becomes thick.
For rice: Wash the rice 3 times and add water. Pressure cook the rice (2 whistles and 5 minutes on low flame).
For kadhi: In a vessel take curd and chickpea flour and mix well.
Add water, salt and jaggery to it and mix well. Keep this mixture on gas and heat it.
While the curd mixture is being heated take a tempering vessel and add oil, heat it.
Add all the ingredients for tempering, after mustard seeds start crackling add asafoetida and add it to curd mixture.
Heat it till one or two boils, switch off the gas and add chopped cilantro.
Serve the rice with lachko dal and kadhi.
