2 cups rice
3 tblsp ghee
Small piece ginger (slivered)
Salt to taste
2 cups moong dhal ( split moong)
Small sliced onion
Tuj, elachi, cloves, etc. (cinnamon etc)
Soak dhal for few hours till skins can be washed off. Wash off loose skins only and ignore those clinging to dhal for that lends it the proper characteristic and flavour. Wash rice and add with dhal to pot of boiling, salted water and whole spices till done.
Drain in colander and when well drained and cool return to pot and steam slowly, add a little water if necessary. Meanwhile fry onion and slivered ginger in ghee and pour over rice.