Wash and soak rice for 20 mins. Wash and soak Chana Dal for 20 mins. Chop the onions, green chillies, coriander leaves, mint leaves, make juice of a lime, whisk the yogurt
Boil 2 liters water in a heavy rimmed wok and add salt. Add rice and cook 2/3 rd for 6 mins. Drain and plate it by spreading along.
Boil 2-3 cups water for Chana Dal and add turmeric powder and salt and add the Dal. Cook for 15 mins until 90% done. Drain and set aside
In a wok heat oil and fry the onions golden colour. Keep aside half and add ginger and garlic paste and yoghurt. When boiling keep stirring briskly until oil leaves surface. Add dal and fry for 1-2 mins. Set aside
In a heavy rimmed bowl smear oil and add half par-boiled rice spread the lentils over the rice, sprinkle half of the ground spices, half of the chopped coriander, mint leaves, green chillies, lime juice. Cover with rest of the rice. Sprinkle milk, ghee, the balance ground spices, fried onions and the balance coriander, mint and green chillies. Cover with a tight lid in high flame for 2 mins. The low flame for 10 mins until rice starts to steam. Serve hot
