Rice - 2 cups Moong Dal - 1 cup Ghee and Oil - 3 tbsp Asafetida - 1/8 tsp Cumin - 1 tsp Turmeric - 1 tsp Onion - 1, sliced Green Chilli - 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 Asafetida, Cumin seeds, and Turmeric; sauté for 30 seconds. Add Onion and Green Chilli; cook until they become translucent. Add
Mustard Oil - 1/2 cup Bay Leaf - 2 Cardamom - 3 Cinnamon - 2 Clove - 4 Black Pepper - 4 Onion - 1/2 cup Ginger Garlic Paste - 2 tsp Mutton - 1 lb. Chilli Powder - 1 tsp Coriander Powder - 1/2 tsp Cumin Seeds - 1/2 tsp Salt & Pepper Yogurt - 1/2 cup Garam Masala - 1 tsp Fried Onion - 1/2 cup Kewra Essence - 1/2 tsp Heat mustard oil in a large pan and add whole garam masala for tempering. Sauté the onion until golden. Add ginger garlic paste and cook until the raw smell is gone
