• Wash and soak rice.  When using low GI rice, I prefer soaking for 1 hour.  Sona masoori and normal basmati, soak for 30 minutes.  
  ⅓ cups Rice
• With IP method, wash dal just before cooking. No need to soak moong dal. When following rice cooker method, soak dal for 30 minutes.
  ⅓ cups Moong Dal
• Cut the vegetables and keep ready.

Instant Pot Process

• Set IP to sauté mode. When hot, add oil and toast whole spices for a few seconds.
  2 Cardamoms, 2 Cloves, ¼ ” Cinnamon Stick, 1 Bay Leaves, ½ teaspoon Cumin Seeds or Shah Jeera, 1 tablespoon Oil
• Then sauté onion, followed by ginger garlic and green chilies.
  ½ small Onion, 3-4 Green Chilies, 2 teaspoons Ginger Garlic Paste
• Once ginger smell dissipates, add spinach and saute until it shrinks.
  ½ cup Baby Spinach
• Add beans, carrots, tomatoes, salt and turmeric and cook until tomatoes are soft.
  12 Green Beans, ½ medium Carrot, ½ medium Tomato, ¼ teaspoon Turmeric, ¾ - 1 teaspoon Salt
• Discard water and add rice & moong dal sauteed vegetables. Give a good stir. At this point, if the food is sticking to the bottom of the pan or burning, hit cancel. The IP plate will still be hot and let rice and veggies roast for a couple of minutes.
  ⅓ cups Rice, ⅓ cups Moong Dal
• Add water, cilantro and give it a good stir. If you are using garam masala, sprinkle it on top, close the lid. For older models of IP, make sure the vent is sealed.
  1 ¼ cups Water
• Pressure cool for 5 minutes and let the pressure release naturally. Open the lid and serve hot. For a mushy texture, add some water, cook on saute mode until you get the desired texture and consistency.

Rice Cooker Process

• Start cooking 10 minutes before the soaking time of rice ends. For normal rice after 20 minutes and for low GI rice, 50 minutes after soaking rice.
  ⅓ cups Rice, ⅓ cups Moong Dal
• Heat oil in a frying pan. When oil is hot, add whole spices; cardamom, cloves, bay leaves, cinnamon, cumin seeds and let the seeds toast in oil.
  1 tablespoon Oil, 2 Cardamoms, 2 Cloves, ¼ ” Cinnamon Stick, 1 Bay Leaves, ½ teaspoon Cumin Seeds or Shah Jeera
• Saute onions until light brown.
  ½ small Onion
• Then saute green chilies, ginger garlic paste until the raw smell of ginger dissipates.
  3-4 Green Chilies, 2 teaspoons Ginger Garlic Paste
• Add turmeric and salt and stir well. Saute tomatoes, beans, carrots for a minute or two until tomatoes are soft.
  ½ cup Baby Spinach, 12 Green Beans, ½ medium Carrot, ½ medium Tomato
• Discard water and add soaked rice + dal. Saute for a minute or 2 until the rice is lightly fried.
• Transfer the rice mixture to the rice cooker, add 2 cups of water, sprinkle chopped cilantro, stir, cover and let the rice cook.
• Once the cooker shuts off, let the rice rest for 10-15 minutes before opening.
• Fluff up the rice and serve hot with some pickle, omelet, raita or a gravy curry.