Soak the horse gram lentils overnight. Next day pressure cook in 3 cups water for 20-25 minutes on a low flame.
Strain the liquid and keep aside.
Heat oil in a pan and temper with mustard seeds, cumin seeds and all the whole garam masala. Saute for a few seconds.
Add the onions and curry leaves. Fry till light brown.
Add the ginger-garlic and all the dry spices mixed with a little water. Saute till the oil separates.
Add the veggies and saute for a minute.
Then add the soaked and drained rice and fry for a minute more.
Add 2 cups lentil stock and pressure cook for 2 whistles.
When done, fluff it up with a fork.
Garnish with cashews, onion rings and coriander leaves.
Serve hot with raita, papad, onion rings and curd chilies.
