Tudkiya Bhath

Wash the basmati rice and soak for 20 minutes. Wash the chana dal and soak separately for 30 minutes. Drain both.

Heat mustard oil in a heavy-bottomed pot over high heat until smoking. Reduce to medium heat.

Add bay leaves, cinnamon stick, and cloves. Let them sizzle for 30 seconds.

Add cumin seeds and let them crackle.

Add chopped onions and cook for 6–7 minutes until golden brown.

Add minced garlic, grated ginger, and green chillies. Sauté for 1–2 minutes.

Add chopped tomatoes and cook for 4 minutes until they break down.

Add turmeric powder, coriander powder, and red chilli powder. Stir and cook for 2 minutes.

Add diced potatoes and soaked chana dal. Stir to coat with the masala. Cook for 3 minutes.

Add the soaked and drained rice. Gently mix everything together. Add water and salt. Bring to a boil, then reduce heat to very low, cover tightly, and cook for 18–20 minutes until the rice and dal are fully cooked and the water is absorbed. Garnish with coriander and serve hot.