Back to 4 servings 1 cup basmati rice, washed and soaked 20 to 30 minutes; govind bhog also works 1 cup split yellow moong dal, dry roasted, then rinsed and drained 3 tablespoons ghee, or oil 1 inch cinnamon stick 2 green cardamom pods, bruised 3 cloves 1 bay leaf, tej patta if you can find it 1 teaspoon cumin seeds 1 inch fresh ginger, grated 1 onion, thinly sliced (optional, many home versions omit it) 0.5 teaspoon turmeric powder 0.5 teaspoon red chili powder, to 3/4 teaspoon 2 small tomatoes, chopped, optional 1 green chili, chopped 2 small to medium potatoes, cut into pieces 0.5 cup cauliflower florets 0.5 cup green peas, frozen or fresh 0.5 teaspoon sugar, optional salt, to taste 5 cups water, more for a looser porridge-style consistency
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1 Step 1: Rinse the rice, soak it for 20 to 30 minutes, then drain. Set aside.2 Step 2: Dry roast the moong dal in a dry pan over low heat, stirring often, until light golden and fragrant. Cool, rinse and drain.3 Step 3: Heat the ghee or oil in a deep pot or pressure cooker over low heat. Add the cinnamon, cardamom, cloves, bay leaf and cumin seeds and fry until fragrant and the cumin crackles.4 Step 4: Add the grated ginger and onion, if using, and fry for a minute until the raw smell goes and the onion softens.5 Step 5: Stir in the turmeric and chili powder and fry for a few seconds on low heat, then add the tomatoes and green chili and cook until soft and pulpy.6 Step 6: Add the potatoes, cauliflower and peas and sauté for a minute, then add the roasted dal and sauté for 2 minutes.7 Step 7: Add the drained rice and mix gently so every grain is coated. Season with salt and sugar, then pour in the water.8 Step 8: Bring to a boil, then reduce the heat, cover and simmer, stirring occasionally, until the rice, dal and potatoes are soft and the mixture is thick and porridge-like, about 25 to 30 minutes. Add a little hot water if it dries out too fast.9 Step 9: Taste and adjust the salt. Serve hot, with a spoonful of ghee on top if you like.getsaucepan.com/r/e9345ff2-2629-5960-8a5f-fbf18c65c4a3
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