A wholesome one-pot meal loaded with cauliflower, peas, carrots, and aromatic Indian spices.
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Rinse the rice and moong dal together under cold water until the water runs clear, then soak for 20 minutes.
Heat ghee in a pressure cooker or large heavy-bottomed pot over medium heat.
Add cumin seeds; once they sizzle, add the chopped onions and sauté until translucent.
Stir in the ginger-garlic paste and sauté for one minute until the raw smell disappears.
Add the cauliflower, carrots, and peas, stirring to coat the vegetables in the aromatic oil.
Add the turmeric, garam masala, and salt, followed by the drained rice and dal mixture.
Pour in the water, stir well, and close the lid of the pressure cooker.
Cook for 3-4 whistles on medium heat (or simmer covered for 20-25 minutes if using a regular pot) until the texture is soft and porridge-like.
