In a medium saucepan over medium heat, bring water to a boil.

Add rice, butter, and a large pinch of salt. Bring pan back to a simmer then lower heat and cook, covered, 18 minutes, or until rice is tender and water is absorbed.

Remove from heat and let sit, covered, 5 minutes, then fluff with a fork and serve.

Wash the dal/lentils and strain the water out. In a pressure cooker, add the washed dal/lentils, onions, tomatoes, salt, red chilli powder, turmeric and water.

Mix well and cover the pressure cooker with its lid cook on high flame. Wait till the whistle starts moving, once it starts moving, time it for 15 minutes from then turn the stove off, remove the whistle, wait for the steam to settle down and then open the lid.

It depends what type of consistency you prefer. If you want it to be thick, cook more and if you want it to be watery then cook less.

Cook it for further 5 minutes.

In a frying pan, add half a cup of oil, add garlic and cumin seeds and fry till golden. Once golden, add the green chillies and a hand full of fresh coriander and then add it to the dal/lentils and 1 1/2 tsp of all spices and mix well. Serve hot.