Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           rice
   1      cup           toor dal
   2      cups          diced -- (1" pieces) mixed
                        -- vegetables
                        -- (carrots, beans,
                        -- potato, peas,
                        -- cauliflower)
   1      small         brinjal diced -- (optional)
   2                    onions sliced lengthwise
   1 1/2  teaspoons     ginger garlic -- (paste or grated)
     1/3  cup           tamarind juice
   1                    bite size lump jaggery
     1/2  cup           ghee or oil
   1 1/2  teaspoons     mustard/cumin seeds
   1      stalk         curry leaves
   1      big           pinch asafoetida
   2      tablespoons   chopped coriander
                        ***DRY MASALAS***
   1      teaspoon      sambar masala
   1      teaspoon      chilli powder
     1/2                turmuric
                        salt to taste
                        ***ROAST TOGETHER WITH 2-3 DROPS OIL***
     1/2  teaspoon      methi seeds
     1/2  teaspoon      cummin seeds
   1      teaspoon      coriander seeds
   5                    pepper corns -- (5 to 6)
   1      1 inch piece  cinnamon
   1      tablespoon    grated coconut
   1      stalk         curry leaves
   2      whole         dry red chillies

Preparation:

Roasting of spices should be done on low flames till brown. Grind in a dry grinder. Wash and soak rice and dal for some time. Pressure cook dal with one whistle only. It wil be half done. Either in a large heavy saucepan or direct in the pressure cooker (without water) put the ghee and heat. Add the seeds, asafoeids, curry leaves and onions. Add the ginger garlic and fry till onion are pink. Add brinjals and other vegetables and rice. Add 8-10 cups of water. When it comes to boil add dal. Add all the dry masalas, ground masala, tamarind juice, jaggery. Either cover and allow to be cooked till the rice is done well. Or if using cooker, cover and allow 2 whistles. Add 2 tbsp ghee (optional) and stir gently. Garnish with coriander. Serve piping hot.