1. Making the masala: On low to medium heat, take 4 red chilies, 2 tsp of coriander seeds, split chickpeas (channa dhal) 2 tsp, split white lentil (urad dhal) 1 1/2 Tbsp, 2-inch piece cinnamon stick, 4 cloves, black peppercorns 1 tsp, cardamom 2. Roast all the spices for 30 seconds. Add 1 Tbsp sesame seeds, 1 Tbsp poppy seeds, and roast for 30 more seconds. Make sure to not burn any of the spices. Sesame seeds and poppy seeds take less time to roast. So make sure to add at the end.

2. Transfer the roasted spices to a spice grinder or a coffee grinder and make a fine powder.

3. In two separate bowls, soak 3/4 cup of rice and 3/4 cup of yellow split lentils with enough water for 30 minutes.

4. Set the instant pot to saute mode. Add 1 1/2 Tbsp of oil, add 1 cup of shallots, and caramelize the onions till golden brown. 

5. Prep 3 cups of mixed vegetables of your choice. Carrots, beans, peas, and chayote squash are used in this recipe.

6. Add 1/2 tsp of turmeric, 1 tsp of salt, and saute the veggies for about two minutes. 

7. Add the soaked and rinsed lentils and freshly prepared masala (spice) powder.

8. Mix the spice powder, lentils, and veggies. Add 6 cups of water.

9. Boil for 10 minutes on saute mode until the lentils are cooked halfway through.

10. Add 1 1/2 Tbsp of ghee, soaked and rinsed rice, 1 Tbsp of tamarind paste or lemon juice, and 1/4 cup of cashews.

11. Boil for another 10 minutes and set the instant pot to rice function.

12. Adjust the water if you need to and serve warm with chips.