In a pressure cooker heat oil and add all ingredients from 5 to 13 and swat till onion becomes golden brown.

Now add soaked rice and lentils and swat till aroma arise,now add ingredients from,14 to 17 and swat for a while.

Now add ingredients from 18 to 23 and strained water,mix well,cover the lid and take 3 whistle on full flame.

When cooker open add melted ghee mix well and garnish with fresh coconut and serve hot with yogurt,pickle and rice papad or as you wish...:))))))))))

NOTE: My Vegan friends can avoid yogurt and ghee.

NOTE: One can add any vegetable puree instead of carrot.

NOTE:If you don"t fancy can avoid the veg juice, i added it for increasing its nutritive value and to cut on the heat of spices.

NOTE:If making for kids avoid heat .

NOTE:Though Kolhapuri Kanda Lasun Masala is easily available in market i will give u recipe of it in short,bcoz the main flavor of this dish is due to this masala only.

Kolhapuri-Kanda-Lasun-Masala:

I dont"t know, how it is prepared in market but this is my way of making KKLM,you can store it in air tight jar for 15 -30 days on self.It can be used in any gravy or dry vegetable preparations to add xtra zing to it....:)

Ingredients :

10-12 dry red kolhapuri chillies
2 tablespoon dry coriander (roasted)
1 teaspoon cumin seeds (roasted)
6-8 black pepper corn (roasted)
4-5 clove (roasted)
1 inch cinnamon stick (roasted)
1 teaspoon salt
4 onion (thinly sliced and dried)
10 cloves garlic (dried)
1/2 cup fresh coriander leaves (dried)
1 tablespoon any refined oil

Method:

first grind dry spices and then add dried things and grind again and then add oil and mix well.

NOTE: If you don"t want to store this masala ,then you can use fresh onion,garlic and coriander,instead of dried ones.

NOTE: If you wish can use regular garam masala instead of Kolhapuri-Kanda-Lasun-Masala.