1 Cup chawal (rice)
1/2 Cup tur (arhar) dal or moong dal moger
1 Tea spoon haldi
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon jeera (cumin seeds)
3 Tea spoon oil/ghee
Pinch of hing
1 cm long piece of dalchini (cinnamon)
4-5 Laung (cloves)
1 Table spoon gud (jaggery)
Salt to taste
Wash rice and dal together, strain and keep aside for 10 mins.
Heat oil / ghee in a cooker.
Add rai, jeera, dalchini and laung.
Add rice+dal, haldi, gud and salt.
Pour hot water and cook.
Serve with dahi (curd).