• 1 cup rice
  
• ½ cup chana dal
  
• ½ cup moong dal
  
• ½ cup toor daal
  
• 3 tsp salt
  
• 1 tsp red chili powder
  
• 3 tbsp green chilli-ginger paste
  
• 1 tsp mustard seeds
  
• 1 lemon juice
  
• 1 tsp baking powder
  
• 4 tsp sugar
  
• 5 cloves
  
• 4 bay leaves
  
• 5 cardamom
  
• 5 tbsp oil
  
• 1 cup grated squash (yellow color)
  For Garnishing
  
• green chili (chopped)
  
• coriander leaves
  
• red bell pepper (chopped)
  

Method:

Wash and soak the rice and daals together for 6 hours. Drain it, Grind to a paste. Keep it overnight.

Add grated squash into daal and rice paste. Add salt, sugar, baking powder and lemon juice.

Heat the oil in a pan and add mustard seeds, cloves, cardamom, green chili-ginger paste, curry leaves and bay leaves. Cook till the mustard seeds have popped and there is a golden color. Turn off the stove. Mix well into daal and rice paste.

Pour this batter into a greased oven tray or baking dish. Bake in a preheated oven at 300 degrees F for half an hour then again bake it for half an hour at 200 degrees F temperature, till it shows a golden brown color.

Remove it and cut into square pieces. Garnish with green chili, red bell pepper and coriander leaves. Serve hot.