• Basmati Rice - 400g or 2 200ml teacup
• Mung dal - 125g or 1/3 of the rice
• Oil - 50-60ml
• Cinnamon - 1 piece of 1 inch long strips
• Cardomom - 1(optional)
• Cloves - 2
• Onion - 1 small
• Tomato - 1
• Green Chilli - 1
• Ginger - Garlic paste - 2 tsp​
• Mint Leaves - 7-8
• Ghee / Butter - 1tsp
• Water -as required
• Salt - to taste

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1. Chop all the onions, tomatoes, chillies and herbs.
2. Wash and soak the rice and lentils in a big pot of water for 10-15 minutes. Drain it.
3. Heat a pan on a medium heat and add oil.
4. Add cinnamon and cloves and fry for about 1/2 a minute.
5. Add onion, chilli, ginger-garlic paste and mint leaves and fry for about 3-4 minutes.
6. Add tomatoes, rice and lentils and fry for about 3-4 minutes.
7. Add about 950ml of water and salt.
8. When the water starts to boil, reduce the flame to low, cover and cook the rice for about 15-20 minutes or until all the water is evapourated.