|Rice||1 Cup (16 tbs)|
|Cumin seed||1 Teaspoon|
|Moong dhal||1⁄2 Cup (8 tbs)|
Slice onion finely and fry 1/2 the quantity in the hot oil until rich brown and keep aside.
Make Masala with 1/2 tspn, ground cloves, 1 tspn, ground cardamons and 1/2 tspn, ground cinnamon.
Mix turmeric in a little water.
Fry dhal, cumin seed and the masala in the oil for -5 minutes.
Add remaining onion and turmeric.
Mix well and cover pan.
Cook for a further 5 minutes and then add rice and cook until rice begins to stick, stirring all the time.
Cover with water to stand 1" above rice level.
Cook on very low fire until rice and dhal are tender.
Serve on hot platter and garnish with the browned onions.