White Rice - 1/2 cup (I used Chinigura / Gobindabhog)
Red Masoor Dal / Red lentils - 1/2 cup
Water - 3 cups
Olive Oil - 1 tbsp
Cumin Seeds - 1 tsp
Bay Leaf - 1
Cloves - 4
Cinnamon - 1 inch
Onion - chopped
Green Chili - a few, finely chopped
Ginger - 1 inch, grated
Turmeric - 1/4 tsp
Salt
Mixed Vegetables - Carrots, Cauliflower, Green Peas, Green Beans - cut into medium chunks
Ghee - 1 tbsp
Wash the rice and dal in water and keep aside.
Start the instant pot in sauce mode.
Add olive oil and then all the spices - cumin, bay leaf, cloves, cinnamon, onion, green chili and ginger.
Saute for a few minutes till the onion changes color. Then add the vegetables and salt and cook for a couple of minutes.
Add the washed rice and masoor dal, salt and 3 cups of water.
Cook on manual pressure cook for 2 minutes.
Release pressure after 10 minutes. Serve hot with some ghee on top.
