There are many variety of ways to make that dish. I came up with these spices after few years of trials. You can adjust water quantity if you prefer more moist and use spices you like.
Step 1:
1/2 cup split mung dal
1/4 cup white basmati rice (easy to digest and not like typical bleached white rice)
6 cups of water (if no vegetable added, only 3 cups of water)
3 cups of vegetable of your choice (broccoli, cauliflower, potatoes, carrots, etc). This step is optional.
3/4 tsp tumeric powder (natural antibiotic. very healthy spice)
a pinch of chili powder
1″ ginger cube minced
2 to 5 bay leaves
cinnamon stick
1 tsp salt
Step 2:
2 tbsp of ghee or oil (I really prefer ghee for that dish)
2 tsp cumin seeds
1 1/2 tsp fennel seeds
12 curry leaves
1/2 tsp asfetida
1/2 cup of fresh coriander leaves (I use powder if I don’t have fresh leaves)
Directions:
Put in pan all the ingredients in Step 1. Bring to boil and simmer covered for 35 minutes.
Heat the ghee is a separate pan. Sprinkle the cumin and fennel seeds. When darken, add curry leaves. When the leaves darken, add asfetida (and coriander if powder).
Pour the spice mix in Kitchary and simmer for another 10 to 15 min.