Peel and cut the potatoes in equal halves.

Chop the green chillies and ginger. Wash thoroughly and grind these together to form a smooth paste. Add water if required.

Dry Roast Moong Dal for 5-6 minutes. If using Induction cooktop, the temperature should be 500-800W.

Wash the Gobindobhog Rice twice and drain out the water.

Heat oil in a pan and fry the potatoes with a bit of salt.

Remove the excess oil and sprinkle the cumin seeds and allow splattering. Do not burn the seeds. Maintain 800W power settings if using Induction.

When the seeds start crackling, add the ginger -chilli paste, turmeric and red chilli powder. Saute the spices at 500W for 1-2 minutes.

As the oil separates from the spices add 4-5 cups of water. Cover the pan with a lid and raise the temperature to allow the water to boil fast.

Add moong dal and salt when the water is boiling.

Mix everything properly to avoid sticking at the base.Slow simmer the dal at 500W.

When the dal is 40% cooked and swollen, add the Gobindobhog Rice. Stir the rice and dal thoroughly to avoid sticking at the base.

Add the fried potatoes when the rice is 50% cooked. If the consistency is too dry, add a cup of hot water.

Before removing from heat, add the homemade spice mix, garat masala, and a generous dollop of ghee.