Ingredients Basmati rice,parboiled Red lentils split(masoor dal),soaked and half cooked.

2 1/2 cups 2 1/2 cups 3 tablespoons + 1 teaspoon 2 tablespoons 2 inches 2-3 2 2 1 small 1 tablespoon 2 tablespoons 1/4 2 tablespoons 1 small 2 medium 1/4 cup 2 tablespoons 1 1/2 tablespoons to taste 1 tablespoon + 1/2 teaspoon 2 tablespoons 1 teaspoon 1 large a pinch

Ghee Butter Cinnamon Cloves Bay leaves Dried red chillies Onion ,sliced Garlic,finely chopped Ginger-green chilli paste Green capsicum,finely chopped Green peas,boiled Carrot,boiled Tomatoes,pureed Gatte Red chilli powder Turmeric powder Salt Fenugreek powder Coriander powder Chaat masala Onion ,sliced Dried fenugreek leaves (kasoori methi)

 Cashewnuts,fried Method

7-8

Heat 1 tablespoon ghee and 1 tablespoon butter in a handi. Add broken cinnamon, cloves, torn bay leaves, broken dried red chillies and onions. Saut till onions are well browned. Add garlic and saut for 1 minute. Add 1 tablespoon ginger-green chilli paste, mix and saut for 1 minute. Add capsicum, green peas and carrot and saut for 2 minutes.Add pureed tomatoes, mix and add gatte. Mix and cook for 2 minutes. Add 1 cup masoor dal, mix and cook for 1 minute. Add 1 tablespoon red chilli powder, 1 tablespoon turmeric powder, salt and mix. Add 1 cups rice and mix well. Add 1 tablespoon fenugreek powder and mix well. Cook for 1 minute. Remove from heat and set aside.Heat remaining butter and 2 tablespoons ghee in a non-stick pan. Add remaining gingergreen chilli paste and saut for 1 minute. Add remaining dal, remaining red chilli powder, remaining turmeric powder, coriander powder, teaspoon fenugreek powder and chaat masala. Mix well and cook for 2 minutes. Apply 1 teaspoon ghee on the base of another handi. Spread a layer of 1 cup white rice, a layer of cooked dal mixture and lastly a layer of of the cooked rice. Spread another portion of white rice, top with a layer of remaining cooked dal mixture and lastly remaining cooked rice layer. Spread remaining white rice on top, cover and cook for 2 minutes. Switch off heat, open lid and press lightly. Transfer tahiri in a serving dish. Garnish with fried onions, dried fenugreek leaves, chopped coriander leaves and fried cashew nuts. Serve hot.