It is important to remember that this is not khichdi but a pulao, so the rice and dal need to remain fluffy and non-sticky.
Rice, soaked in water for 15 minutes (2 cups)
Red lentil (sabut masoor), soaked in water for 15 minutes (1 cup)
Onion, finely chopped (2)
Tomato, finely chopped (1)
Black cardamom (badi elachi) (3)
Garlic (lahsun), minced (2 cloves)
Cloves (laung) (3)
Haldi Turmeric Powder (a pinch)
Ginger (adrak), grated (1-inch)
Green chillies (hari mirch), chopped (2)
Garam Masala (1 tsp)
Salt (to taste )
Coconut milk (2½ cups)
Chopped vegetables (1 cup)
Desi ghee (3 tbsp)
Sugar (¼ tsp)
Onion, finely chopped and caramelised (1)
Cumin seeds (jeera) (½ tsp)
Garam Masala (½ tsp)
Bay leaves (tejpatta) (1)
Boil the rice till half-done and drain out the starch. Keep aside.
In a pan, heat ghee and sauté the bay leaf, laung, jeera, badi elaichi, garlic, chillies, ginger, onion and salt in it.
When the onions have turned translucent, toss in the vegetables along with the Garam Masala, the Haldi/Turmeric Powder and tomato. Keep sautéing for a few minutes, or till the tomato has turned pulpy.
Next, add the dal to the mix. Keep stirring well and sautéing till the mix has begun to let off a heady aroma.
Now, pour in the coconut milk and combine well. If required, add in some water.
Cover and let it keep cooking for 10 more minutes. Then, add in the half-done rice, salt, sugar and browned onions.
Switch off the flame.
When done, mix in 2 to 3 tbsp of desi ghee, garnish with caramelised onions and serve hot.