Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           rice*
   1                    masoor dal*
   1      tablespoon    channa dal*
   1                    bay leaf
   3                    green cardamoms
   1      1-inch stick  cinnamon
   3                    cloves
     1/2  teaspoon      cumin seeds
  10                    tiny onions peeled or
     1/2  cup           sliced onions
  10                    baby potatoes washed clean
     1/2  cup           peas shelled
   1                    carrot diced
   1      teaspoon      ginger grated
   1      teaspoon      garlic grated
   4                    green chiles finely chopped
   1      tablespoon    coriander finely chopped
     1/2  teaspoon      turmeric powder
     1/2  teaspoon      garam masala powder
                        salt to taste
   5      cups          water
   4      tablespoons   ghee

Preparation:

* washed and soaked for 30 minutes Drain dals and rice in a colander and keep aside. Save this water for adding later. Crush spices (cardamom, cinnamon, cloves) Heat 3 tbsp. ghee in a large heavy skillet. Add cumin seeds, bay leaf, crushed spices, splutter. Add ginger, garlic, chiles, stir-fry for a moment. Add onion, potato (with skin), stir-fry for 2 minutes. Add carrots, peas, turmeric, garam masala, salt. Add dals, rice and gently stir-fry for 1 minute. Add water to make drained water 5 cups. Heat well and add to skillet. Stir, bring to a boil, cover and simmer till done. Rice and dals should be done but not overdone. Veggies will get soft and water should be absorbed. Add more water if required in between. When done, pour remaining ghee and sprinkle coriander. Serve piping hot with gravied veggies or kadhi (refer 'khichidis'