This dish is named after a legendary and beautiful dancer from the court of the Mughal emperor Akbar. It can be prepared up to a day in advance and reheated gently before serving.
Place a nonstick sauté pan over medium heat, add the butter, and let it melt. Add the ginger, bay leaves, cloves, cinnamon, and cardamom, and sauté for 1 to 2 minutes or until fragrant. Add the onion and sauté for 4 to 5 minutes or until the onion is light golden brown.
Add the dals and rice, and cook, stirring, for 1 to 2 minutes. Add