½ cup basmati rice
¼ cup toor daal - soak for 30 mins 
1 tbsp ghee
1 tbsp neutral oil
1 one inch cinnamon stick
2 cloves
⅛ tsp turmeric
½ tsp salt

1. Firstly, soak the rice and daal separately for 30 minutes. When ready for step 2, rinse each 3 times and drain.

2. Heat ghee and oil on medium low in a pressure cooker. Add the cinnamon stick and cloves. Once fragrant, add the daal and ⅓ cup water. Give it a good stir and add the turmeric and salt. Bring to a simmer. Then add rice and ¼ cup water. Close the lid on the pressure cooker and turn up the heat to medium. Cook for 3 whistles. When cool to handle, check if the rice and daal are both cooked. If not, add a tablespoon of water and close the lid. Cook for another whistle or two.

3. Serve hot with a lieu of dishes - kadhi, bateka nu shaak etc.