8 lbs. dried daal (Mung beans, Urid beans, lentils or split garbanzo beans)

Water to cover daal as it cooks

2-3 lbs of ghee

10 onions (diced)

20 cloves garlic (finely chopped into a paste)

1 1/2 lbs ginger (finely chopped into a paste)

7-8 Fresh green chilies (reduce or increase quantity based on desired level of hotness)

1/4 cup cumin seeds

3-5 small dried serrano chilies

1/4 cup black mustard seeds

1/4 cup Cumin powder

1/2 cup Coriander powder

1/4 cup Tumeric

1/4 cup Pepper

20 Tomatoes (blended)

1 cup Salt

Directions: Sort and clean the dried daal to remove any stones and then rinse with clean water at least two times. Cook dried daal separately in plenty of boiling water. Cook the (masala) onions, garlic, ginger and chilies in the ghee until soft and then add all spices to simmer until all ingredients amalgamate. Add the masala when the daal is soft. Continue to simmer on low heat for 10-15 minutes and then add the tomatoes and the salt and simmer for another 10-15 minutes stirring occasionally, taking care not to burn on the bottom.

15lbs Basamati rice

Water (double the volume of the rice)

6 whole bay leaves

5-8 whole cloves

5-6 whole Black Elachi (Cardamom Pods)

2 Cinnamon sticks

½-1 tablespoon of Turmeric

Salt to taste (start with 2 tablespoons)

Butter to taste (start with ¼ lb.)

Directions: Wash the rice at least two times in clean cold water. Measure the volume of the rice and then add twice that amount of water to a cooking utensil and put on high heat. When the water is boiling put all the ingredients (except the butter) into the boiling water. Bring the mixture back to the boil and then reduce the heat to a low simmer and cover with a lid. Continue in very low hear for 18-20 minutes. Do not stir until the rice is completely cooked. Just before serving, while the rice is still hot, stir in the butter.