Instructions: *A.k.a. moongko chanta.

Utensils: Saucepan or rice cooker or pressure-cooker, ladle, big bowl.

Process: Soak rice and pulse in water for 10-15 minutes. Wash rice and green gram 3 or 4 times with water. Pound ginger and garlic with turmeric, chili powder and mixed spices in a mortar. Heat ghee and fry chopped onion.

Add the spices paste with cumin seeds and green chiles. Fry for a few minutes and put rice with the pulse and tomatoes. Fry for a few minutes and add 3 cups of boiling water. Allow it to boil over moderate heat. Add more water if required so as to avoid drying up. Overspread chopped coriander leaves.

Devi, 1991.

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