1 cup white basmati rice
1 cup toor dal (split yellow lentils)
1 tablespoon cumin seeds
1 jalapeno, finely chopped
2 tablespoons ghee
1/2 teaspoon turmeric powder
1 teaspoon salt
2 tablespoons ghee and 2 tablespoons sugar - for garnish, OPTIONAL
Mix rice and lentils in a mixing bowl and rinse 3 times under cold running water, drain water and set aside.
In a pressure cooker (preferably) OR a 5 qt sauce pan heat 2 tbsps ghee over medium heat.
When all ghee has melted, then add cumin seeds and jalapeno and saute for 3- 5 minutes, stirring frequently.
Add turmeric powder and saute for another minute. Add salt, 5 cups water and all the rice and lentils, mix.
Bring it to a boil and once it has come to a boil, reduce heat to low and cook covered for 15 minutes. If using a pressure cooker, 3 whistles is perfect. Turn off stove and set aside.
Garnish with more ghee and sugar, if using and serve hot.