Soak the dhal mixture with methi seeds and dry peas for 2 hours before the preparation.

After 2 hours, soak the rice with dhal mixture for 30 minutes.

In a pressure cooker, put some oil. Add ginger, garlic and saute it for few minutes until brown color.

Then add fennel seeds, cinnamon, cardamom, cloves and star anise.

When aroma comes, add onion, green chillies and fry well.

Add chopped tomato and cover the pan. Let it cook until tomato mashes to become gravy.

Drain the water from dhal & rice mixture and add to the cooker.

Add 6 cups of water and stir it well.

Add chopped coriander leaves and mint leaves.

Cover the cooker and wait for the whistle. Keep in medium flame for 3-4 whistles.

Open the cooker and mash the rice and dhal mixture by adding more water to become soup.

Boil it well until you get your desired soup texture.

Switch off the stove and add coconut milk finally.

:- Serve the dish with egg plant chutney or thuviyal.