500 gms basmati rice
225 gms moong dal
500 gms potatoes
250 gms peas
250 gms onions
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp cumin seeds
3 cardamoms
2 cloves
1 tsp sugar
ghee as needed
salt to taste

Soak the dal and rice separately for half an hour. Shell the peas; peel potatoes and cube and chop onions. Heat 5 tbsps ghee and fry half the onions. Keep aside. Fry the remaining onions, dal, turmeric, chilli powder, cumin seeds, cardamoms and cloves till golden brown. Add the rice, peas and potatoes. Fry till rice begins to stick. Add hot water, double the quantity of rice, and add salt. Cook on very low fire. Cover and keep live coal on the lid. When rice and vegetables are tender and the water is absorbed, remove from the fire and garnish withe fried onions.

(Courtesy A Cook's Tour of South India by Vimla Patil)