1/3cupyellow moong dalwashed and soaked for 15-20 minutes
1/3cupricewashed and soaked for 15-20 minutes
2.5cupswater for cooking
1medium sized potatowashed, peeled and cut into cubes
½carrotpeeled and cut into cubes
¼cabbageshredded
1/3cuppeas
1medium sized tomatochopped
¼teaspoonturmeric powder/haldi
1teaspoonoil
1teaspoonghee/clarified butter
1broken dry red chilideseeded
½teaspoonjeera/cumin seeds
1green chili - cut into 2 pieces/finely chopped
a pinch of asafoetida/hing
¼inchcinnamon stick
2-3cloves/laung
6-8cashewschopped
1tablespoonraisins
salt to taste
small bunch of coriander leaveschopped
Instructions
Wash and soak rice and moong dal for 15-20 minutes. Drain all the excess water and wash rice and dal thoroughly in running water. Set aside.
In a pressure cooker heat oil and ghee. Add dry red chilli and jeera. Once it splutters, reduce the flame and then add cinnamon stick, cloves, green chilli, hing and potato cubes. Cover and cook on a low flame for 2-3 minutes.
Open the lid and add all the veggies – carrots, cabbage and peas, along with chopped cashews, raisins and soaked dal and rice. Mix well.
Add 2.5 cups water, turmeric and salt. Stir, cover with a lid and pressure cook on high flame for 1 whistle and then on a medium flame for 10-15 minutes.
Let the pressure settle down completely.
Now open the lid and again re-heat on a medium flame. Add chopped tomatoes and mix. Again cover and cook for 3-4 minutes, just to cook the tomatoes.
Garnish with chopped coriander leaves and serve hot with curd, papad and pickle.