|Rice||1 1⁄2 Cup (24 tbs), picked, washed and soaked in 3.5 cups water|
|Water||3 1⁄2 Cup (56 tbs)|
|Cooking oil||4 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Onions||2 Small, sliced|
|Garlic||5 Clove (25 gm)|
|Ginger piece||1 1⁄2 Inch, ground|
|Split green gram||3⁄4 Cup (12 tbs), picked washed and soaked along with the rice|
|Garam masala||1⁄2 Teaspoon|
1 Heat the oil. Add the cumin and aniseed and let them brown lightly.
2 Add the onions and fry light brown.
3 Add the ginger and garlic and fry the whole mixture golden brown.
4 Add the rice and dal along with the water in which it was soaked and the salt.
Raise the heat to high and let it remain till the liquid starts boiling and reaches the level of the rice, then reduce the heat, put the tava underneath the pan and keep for 20-25 minutes. Open the pan, check that the rice is tender and gently fluff up with the back of a spoon. Sprinkle the garam masala over and shut the lid tightly for a few more minutes.
5 Just before serving, pour the lime juice over and mix lightly but thoroughly.