Peel and chop the green chillies, carrot brinjal, tomato and green peas.
Wash and soak the rice and green moong dal for 15 minutes
Drain the water.
Heat ghee in a pressure cooker, add the cumin seeds asafoetida and mustard seeds.
When they splutter, add bay leaf, green cardamom, cloves and sauté.
Add ginger and green chillies and fry for a minute and put in the rice and green lentils and fry for 2-3 minutes.
Add carrots, green peas, tomatoes and brinjal to it.
Then add the salt, red chilli powder, turmeric powder and garam masala powder.
Pour in 2 cups of water and close the lid of the cooker and give 2 whistles
Switch off the flame and let the pressure release by itself.
Open the lid, and sprinkle coriander leaves on top before serving.
Do the plating and Serve hot with dahi / curd or raita, papad and pickle with a drizzle of ghee.
