Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          rice
   2      cups          coconut milk
   1      cup           moong dal
   1      sm. Bunch     coriander leaves
   1      1" piece      ginger
   4                    red chiles
   4                    green chiles
   4                    flakes garlic
   1      tablespoon    garam masala
     1/2  teaspoon      turmeric powder
   1      cup           onions -- cut into thin rings
   1      pinch         saffron
     1/2                lime -- juice of
   4      cups          mixed vegetables - cauliflower -- carrots, peas,
                        -- potatoes, French beans etc
                        salt to taste
   1      cup           fried cashew nuts
   1      small         coconut

Preparation:

Cut Vegetables into bite-sized pieces. Wash and soak the rice and dal for 1 hour. Drain and half boil both of them separately. Drain and set aside. Fry the onion rings until golden. Grind ginger, chiles, coriander and garlic to a paste. Heat 3tbs ghee or cooking oil and fry all the uncooked vegetables for 5 minutes. Add the ground paste, garam masala, turmeric and salt. Cover tightly and leave until the vegetables are half cooked. Blend coconut milk, lime juice and a little saffron essence. Fry the coconut to a golden color and slice finely. Take a large greased vessel and arrange rice, dal, onions and vegetables in layers. Start and finish with a layer of rice. Pour coconut milk over the top. Cover tightly and cook over a very low flame until the rice is tender and dry. This can also be done in a slow oven. Serve decorated with cashew nuts, fried coconut, strips of raw tomato and coriander leaves. From "Vegetarian Wonders from Gujarat" by Aroona Reejhsinghani