1. Heat Pressure pan.
2. Add cumin & sesame seeds, asafetida, allow to splutter.
3. Add peas, garlic, onion puree , peas, etc.
4. Stir and cook for 2 minutes, not allowing to scald.
5. Add rice, stir and add puree, 2 � cups water.
6. Add salt, lemon juice, all masalas, stir.
7. Cover lid, put whistle, cook for 3 -4 whistles.
8. Cool, remove from pan, fluff up a little with a fork.
9. Serve hot with curds or kadhi.

Making time: 45 minutes
Makes: 3 servings
Shelflife: 1 day