Separately, wash 1/2 cup yellow moong dal and 1/2 cup basmati rice until water is clear.
Pop 2 tsp black mustard seeds in some oil (cover, and don't burn them).
(Pitta should probably leave out or reduce the mustard seed.)
Stir in 4-5 curry leaves until the oil is fragrant (don't burn these, either).
Spice to taste (~1 tsp each cumin, coriander & turmeric, a pinch of ginger, black pepper).
[If you're me, you'll also throw in some cayenne!]
Add the moong dal and a little salt and saute for a minute.
Add water (maybe 3-4 cups?) and bring it to a boil.
Reduce heat, cover and simmer for about half an hour.
Chop up small pieces of whatever veggies are good for your constitution (~2-4 cups).
(I used asparagus, broccoli, haricots verts, red bell pepper and carrots.)
After the dal has cooked for about half an hour, throw in the rice and veggies.
(You can add the veggies a bit later if you like them crisper.)
Simmer covered until rice is cooked and water is absorbed.
When the rice is nearly cooked, add a pinch of hing and some garam masala.
Add Celtic sea salt to taste.
[If you're me, toward the end, throw in some raisins and cashew bits].
Other things that are traditionally added (depending on constitution) are different spices (cardamom, fennel, cloves, cinnamon, fenugreek - more than in the pinch of garam masala), coconut, cilantro. Hing, a pungent spice, is usually used in place of onions/garlic. It's not dry like a normal rice dish, but should look like the mixture of rice and dal that it is. =)