Grind the ingredients under to grind to a fine paste. Transfer to a big bowl.
Peel and chop the potatoes in batons about 1/2 in long and 1/4 inch thick.
Add the potatoes to the ground masala. Add salt and mix well. Let it sit for about 30 minutes. Mine was kept in the fridge overnight.
Wash and soak the masoor in water. Set aside for about 30 minutes.
Wash and rinse the rice. Soak in 2 cups of water.
Meanwhile, chop the onions finely.
Heat the ghee in a cooker add 1 bay leaf,1 cardamom,1 cardamom black, 1 cinnamon stick and sauté till you get a nice aroma.
Add the onions and sauté until translucent.
Add the ground masala and stir fry till you get a nice aroma.
Add the curds and stir fry till the oil separates out.
Add the drained rice and masoor and add 3 cups of warm water.
Adjust the seasonings. Mix well.
Cover with the cooker lid and cook for 2 whistles on high flame.
Let the pressure drop naturally.
Open the cooker, fluff the rice and serve with Mashed dal/ Kangra Teliya Mah and lime.
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