Roochi's Kedyeree

This recipe is from Susan, and we've been using it a lot in the past few years. It's very good served with yogurt and mango pickle. We usually have some kind of bread, either naan or roti paratha, or pitas in a pinch.

1 cup basmati rice
½ cup moong dal (split, hulled mung beans)
½ cup red lentils
1 tbl. diced chile pepper
2 cup chopped onion
1 tbl. cumin seeds
3 cloves garlic, crushed or minced
½ tsp. celery seeds
½ tsp. turmeric
1 tbl. salt
6 cups water
4-5 whole cloves
1 tomato, cut in wedges

Soak rice, moong dal and lentils in water for ½ hour. Drain and rinse.

In pressure cooker, saute onions, chile & cumin sees until onion is soft, but not browned. Add garlic, turmeric, celery seeds & salt, saute for a minute or so. Add 6 cups water and rice mixture, stir to combine. Add cloves and lay tomato wedges on surface. Close pressure cooker, bring to full pressure 5 min. Turn off heat and allow to cool until pressure is down (about 20 minutes).