1 1/2 cups Basmati rice, washed, soaked in water for 1/2 hour and drained
1/2 cup yellow Moong daal, washed, soaked in water for 1/2 hour and drained

Soak the Moong daal and rice ahead time and then get all the other ingredients together.
5 teaspoons butter or oil
1 medium-sized onion, finely chopped
2 to 3 Whole Cloves
6 peppercorns
1/4 th teaspoon Black pepper powder
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon turmeric
3 cups boiling or hot water

Garnish
1 teaspoon of ghee
Fresh coriander leaves

In a large saucepan, melt the butter or oil over moderate heat. When the foam subsides for the butter, add the cloves, peppercorns, black pepper powder and bay leaf add the onion and fry, stirring occasionally, for 4 minutes. Continue sautéing, stirring occasionally, for 3 minutes or until the onion is soft and translucent but not brown.
Add the rice, moong daal, salt and turmeric. Stir and toss the mixture gently. Reduce the heat to moderately low and stir gently for a minute.

Pour in the boiling water and stir once. Cover the pan, reduce the heat to low and cook for 15 to 20 minutes, or until the rice and Moong daal are cooked and tender and all the water has been absorbed. Remove the pan from the heat.

Many people like to cook this in a pressure cooker or a rice cooker.

Serve at once. Garnish with 1 teaspoon of ghee and some fresh coriander leaves.