|Soak the rice and daals together for at least 1/2 hour. Drain and keep aside until further use. |
Heat ghee in a heavy-based saucepan and add cumin seeds and bay leaves.
When the seeds splutter, add ginger and sauté till a light brown.
Add drained rice mixture, coriander powder, salt, garam masala, chilli powder and stir a few times well mixed.
Sauté over high flame, till excess water dries up.
Add green chillies and 3 1/2 cups water, bring to a boil.
Lower flame, cover and simmer for about 15 minutes.
Serve hot, garnished with coriander leaves.