Cook the rice the usual way either with rice cooker or pressure cooker.
The rice should be mushy, so cook with an extra cup of water to get that consistency.
Once the rice is cooled, add the yogurt, milk, and salt, mix well and keep aside. Heat a small pan with a tablespoon of oil.
Once the oil is hot enough, add the mustard seeds and let it splutter. Then add the cumin seeds, broken red chilies and fry for a few seconds.
Add the chopped ginger and green chilies now on very low flame and fry a few seconds.
Add the hing and curry leaves now and turn off the stove. Pour this over the rice mixture and mix well. Garnish with chopped coriander and serve.
Chopped roasted cashews or peanuts can also be added for garnishing.
Cook the moong dhal with a little turmeric and keep aside. Grind the ingredients under the “to grind” section and keep aside.
Heat a pan with a tablespoon of oil. Once the oil is hot, add the mustard seeds and let it splutter.
Now add the cumin seeds and fry for a few seconds.
Add the peeled small onions and curry leaves now and saute for sometime until the onions are tender.
Now add the tomatoes and keep sauteeting until everything turns into a pulp.
Add the chili powder, salt, cooked moong dhal, the cut vegetables, and the ground paste and mix everything well with a cup of water.
Let it simmer for 15 minutes until it reaches a semi-dry consistency. Garnish with chopped coriander and serve with rice, chapathis or bread.