For The Rice-dal Mixture

1 1/4 cups soaked rice (chawal)

3/4 cup toovar (arhar) dal

1/2 cup thinly sliced deep-fried onion

3/4 cup chopped and boiled mixed vegetables (french beans , carrots and green peas)

2 pinches saffron (kesar) strands dissolved in 2 tsp of

salt to taste

For The Curry

2 tbsp ghee

1 cup whisked fresh curd (dahi)

1 tsp sugar

salt to taste

To Be Ground Into A Smooth Onion Paste (using A Little Water)

1/2 cup roughly chopped onion

2 tbsp grated coconut

4 whole dry Kashmiri red chilli , broken into pieces

25 mm (1?) piece ginger (adrak)

4 garlic (lehsun) cloves

1 tbsp poppy seeds (khus-khus)

2 cardamom (elaichi)

2 tsp coriander (dhania) seeds

1 tsp roasted cumin seeds (jeera)

Other Ingredients

2 tsp ghee for greasing

2 tbsp milk

1/2 cup deep-fried onion

For Serving

fresh curd (dahi)