Wash and clear the dal and preserve apart. Wash and soak the rice for 1/2 an hour; drain and preserve apart.
Warmth ghee in a strain cooker or a heavy bottomed pan; and add cloves, cinnamon, bay leaf and cumin seeds. When cumin seeds crackle, add the chopped garlic, ginger, inexperienced chilli and onions and saute untill the onion flip mushy and light-weight brown. Add chopped tomatoes and saute until mushy.
Now add the remaining components, rice and dal besides the greens.
Add 3 1/2 cups of water together with salt and sugar and strain prepare dinner for 3 to 4 whistles or prepare dinner within the pan simmering on medium warmth till all of the water is totally absorbed. Flip off the warmth and permit the strain to launch utterly from the cooker. If cooking in a sauce pan; then permit the rice to relaxation for 10 minutes.
As soon as the steam has launched utterly, add the roasted peanuts, steamed greens and coriander leaves and blend nicely till all of the components are nicely mixed.
Serve Khatti Meethi Dal Chawal by itself with a papad for a weeknight meal.
