Basmati rice - 1 cup, washed and drainede Oil - 2 tbsp. Onion - 1 cup, choppped Garlic - 2 cloves, minced Vegetable broth - 1 1/2 cup Tomato - 2 Salt Carrot - 1 Peas - 1/2 cup Serrano chile - 1 Fresh cilantro leaves for garnish, optional In a 2- or 3-quart saucepan, heat 1 tbsp. oil over medium-high heat until shimmering. Add onion and cook until softened. Add garlic and cook, stirring frequently until fragrant. Transfer mixture to a blender, add 1/4 cup broth, tomatoes, and
Rice - 2 cups Moong Dal - 1 cup Ghee and Oil - 3 tbsp Asafoetida - 1/8 tsp Cumin - 1 tsp Turmeric - 1 tsp Onion - 1, sliced Green Chili - 2, slit Ginger Garlic Paste - 2 tsp Tomato - 1, diced Salt Cilantro In a large bowl, combine the rice and dal; wash thoroughly and soak for about 30 minutes. Heat the ghee and oil in a pressure cooker. Temper with asafoetida, cumin seeds, and turmeric; sauté for 30 seconds. Add onion and green chili; cook until they become translucent. Add
