Ingredients

• 1 cup Gobindobhog rice (or any short-grain rice)
• 1 cup Moong dal (split yellow gram)
• 2 Potatoes, cubed
• 1 cup Cauliflower florets
• 1/2 cup Green peas
• 2 tbsp Ghee
• 1 tsp Turmeric powder
• 1 tbsp Ginger paste
• Whole spices: bay leaf, cinnamon, cardamom, cloves
• 1 tsp Cumin seeds
• 2 Dry red chilies
• Salt and Sugar to taste

Instructions

1. Dry roast the moong dal until it turns aromatic and slightly golden. Keep aside. Wash rice and roasted dal together.
2. Heat ghee in a heavy-bottomed pan. Fry the potato cubes and cauliflower florets until golden brown. Set aside.
3. In the same ghee, add cumin seeds, dry red chilies, and whole spices. Let them splutter.
4. Add the ginger paste and sauté for a minute.
5. Add the washed rice and dal mixture. Sauté for 2-3 minutes.
6. Add turmeric powder, salt, and sugar. Pour in about 5-6 cups of hot water.
7. Bring to a boil, then add the fried vegetables and green peas.
8. Cover and cook on low heat until the rice, dal, and vegetables are cooked completely. The consistency should be mushy and porridge-like.
9. Finish with a spoonful of ghee on top before serving.