Ingredients
 
1 cauliflower washed, dried and chopped into 2×3 and 4×3 inch pieces
2 potatoes chopped into 2 inch pieces
2 carrots chopped into 1 inch pieces
1 sweet potato cut into 1 inch pieces
3/4 cup frozen green peas
2 medium-sized tomatoes chopped into 8 pieces
1 Tablespoon minced green chillies
1/4 cup grated ginger
2 Tablespoons salt
1 teaspoon turmeric powder
3 teaspoons coriander powder
3 teaspoons cumin powder
2 Tablespoons panch puran (5 seeds mixed together)
1/3-1/2 Tablespoon hing (asafoetida powder)
2 Tablespoons ghee
Up to 2 1/2 teaspoons salt
1 cup basmati rice
1 cup moong daal (lightly dry-fry the moong daal first and then wash)
8 cups water (approximately)
2 Tablespoons ghee

Directions
1. Wash and drain rice
2. Lightly dry fry the moong daal until it turns a golden brown in color. Then spread out on a flat dish and remove any small stones. Wash and drain daal.
3. Melt ghee in heavy 4-5 quart nonstick saucepan over high heat. When it is hot, but not smoking, stir in the 5 seeds (panch puran), ginger, and chilli. Fry until the seeds turn brown (they will darken in seconds).
4. Quickly add the asafoetida. After a few seconds, stir in the rice and daal. Fry for about 1 minute.
5. Pour in the water.
6. Add the vegetables except for the cauliflower
7. Add turmeric, cumin, coriander powder and salt.
8. Bring the water to a full boil over high heat.
9. Reduce the heat to low. Stir occasionally.
10. When the vegetables are half cooked, add the cauliflower.
11. Add the peas during the last 5 minutes.