Recipe Cook Time
Wash the daal and roast it in a pan till it emits an aroma. Keep aside and let it cool.
Wash the rice and keep aside to dry in a colander.
Boil and chop the potatoes.
Heat oil in a deep-bottomed pan; add the bay leaves, cumin, cloves, cardamoms and the cinnamon pieces.
Once the seeds start spluttering, add the ginger.
Sauté for a minute or two.
Add the rice and sauté for a few minutes.
Add the roasted daal and sauté again for a few minutes.
Add some hot water into the pan along with the turmeric powder. The water level should be about an inch more than the level of the daal and rice.
Add the boiled potatoes and chopped brinjals.
When the rice and daal are 3/4th cooked, add the green chillies, salt and the sugar.
When done, add a pinch of garam masala and garnish with the clarified butter. Serve hot.