Step 1

Cook rice in a pressure cooker or instant pot* along with 1½ teaspoons oil, ⅛ teaspoon turmeric and 1 teaspoon salt until done. Make sure that the grains are separate and not mushy. Once the rice is done. Transfer into a large bowl and set aside to cool.

Step 2

Heat the remaining oil and 1 tablespoon ghee in a large saute pan on medium heat. Once hot, add peanuts and cashews and cook till they are golden, about 2-3 minutes. Using a slotted spoon remove them onto a plate and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon ghee and once hot, add mustard seeds. Cook for 1 minute or until they start to splutter. Add green chilies, curry leaves and cook for 30 seconds.

Step 4

Add the vegetables, turmeric and cook covered until they are soft and tender, about 10-12 minutes. At this point, you can cook a little longer to crisp up the veggies a little bit.

Step 5

Add the ground masala powder, remaining 1 teaspoon of salt. Mix well and cook for another 1-2 minutes.

Step 6

Add the cooked vegetable mixture to the rice. Gently mix to evenly distribute the vegetables with rice. Use a light hand to make sure that the rice does not get mushy.

Step 7

Add the fried peanuts and cashews along with chopped cilantro. Drizzle in the lemon or lime juice and mix again. Serve hot, warm or at room temperature with onion raita.

Step 8

In a small skillet, heat ghee on medium-low flame. Once the ghee melts, add the lentils, coriander seeds, cumin seeds, dry red chilies, cinnamon, cardamom and cloves. Cook till the lentils are lightly golden and the spices are fragrant, about 4-5 minutes.

Step 9

Add the dry grated coconut and cook for 1-2 minutes or until golden. Remove the pan from the heat and let cool completely.

Step 10

Blend into a smooth powder. Store in an airtight container for up to 2 months.