Ingredients 

• 1 cup rice
• A little over 1/2 cup yellow moong dal
• 1 capsicum
• 1 potato
• Few florettes of cauliflower (big pieces)
• 1 carrot (sliced long, about 1")
• 7-8 beans (in 1" pieces)
• 3/4 cup cabbage (cut in medium pieces)
• Some peas
• 1" ginger (crushed)
• 1 teaspoon cummin seeds
• 1 tablespoon ghee
• 2 green chillies (in 1/2" pieces, slitted)
• Salt to taste

• Cut all the vegetables a little big. 
• Soak the rice & dal together in water. 
• In a pan, heat the ghee and add cummin seeds to it. 
• When the seeds splutter add the slitted green chillies. 
• Add first the green pepper. Fry for a minute and then add all the vegetables and fry it for about 5 minutes. 
• Drain the water from the rice & dal and add it to the vegetables. Mix everything well and add salt. 
• Just crush the ginger and add it to the mixture. 
• Add about 3 1/2 cups of water. And close the pan tightly so that no steam escapes. 
• Cook for 10-15 minutes.