First, rinse the split chickpeas and soak them for 20 to 25 minutes. Finely grind the onion, green chili, garlic, ginger, and dried coconut. Chop the carrot. Soak the soy chunks in hot water and rinse well. Rinse the rice as well.

In a pressure cooker, heat the oil and ghee together. Add the bay leaf, then add the ground spice paste and sauté for 3 minutes. Add turmeric and coriander powder and sauté again. Add the chopped carrot, soy chunks, and soaked split chickpeas, and sauté for 1 minute. Add the rice and sauté for another minute, then add the tomatoes and mix well.

Add water—use twice the amount of water as rice—and add salt to taste. Mix well, then cook in the pressure cooker until you hear one whistle.

Once the pressure cooker has cooled, serve the hot soybean tahari with butter or raita as you like.