As the month of Ramadan came to an end, Eid brought festivities and and abundance of rich food. It was good to take a break and make a simple dish that is light and satisfying. I have had many versions of this dish so there is not one simple recipe. You can adapt to your taste.

This recipe does not have ginger and garlic but you will see variations that do. Ghee is also used here which is key for that amazing smell and flavor.

One thing is for sure that you will love it and find ways to pair it with other dishes. Mine was served with a simple tomato salad ( my garden is overflowing with tomatoes) and coriander chutney.

Another thing, I used a rice cooker so I could walk away from it and it would stay warm. You could use a heavy bottomed pan.

I soaked the rice directly in the rice cooker so it would be ready to add ingredients to it.

Here is what you need.

2 cups Basmati rice washed and soaked for 10 mins

1 cup Chana Dal washed and soaked for 10 mins

1 Onion, sliced

1 tbsp cumin (jeera) seeds

4 Green cardamoms (choti elaichi)

1 stick ( 2 inch) Cinnamon

2 Black cardamoms (badi elahchi)

4-5 black peppercorns

2-3 cloves

Salt to taste

1 tbsp Ghee ( or oil)

Vegetable stock

Fresh mint for garnish

Putting it together:

In the rice cooker pan that has the soaked rice, add cardamons, peppercorns, cinnamon, cloves and salt.

Boil the chana dal until just tender ( al dente)

Fry onions in ghee until golden brown, add zeera and fry for a minute

Add the dal and onion mixture to the rice. Add vegetable stock ( you could use water) to a measurement required by you rice cooker.

Set it and forget it.

Serve hot with yogurt and chutney