Wash and clean the dal and keep aside. Wash and soak the rice for 1/2 an hour; drain and keep aside.

Heat ghee in a pressure cooker or a heavy bottomed pan; and add cloves, cinnamon, bay leaf and cumin seeds. When cumin seeds crackle, add the chopped garlic, ginger, green chilli and onions and saute untill the onion turn soft and light brown. Add chopped tomatoes and saute till soft.

Now add the remaining ingredients, rice and dal except the vegetables. 

Add 3 1/2 cups of water along with salt and sugar and pressure cook for 3 to 4 whistles or cook in the pan simmering on medium heat until all the water is completely absorbed. Turn off the heat and allow the pressure to release completely from the cooker. If cooking in a sauce pan; then allow the rice to rest for 10 minutes.

Once the steam has released completely, add the roasted peanuts, steamed vegetables and coriander leaves and mix well until all the ingredients are well combined.

Serve Khatti Meethi Dal Chawal on its own with a papad for a weeknight meal.