Wash the dal and keep aside. Wash and soak rice for 1/2 hour; drain and set aside.
Heat the ghee in a pressure cooker or heavy-bottomed pan; add the cloves, cinnamon, bay leaves and cumin seeds. When the cumin seeds pop, add the chopped garlic, ginger, green chillies and onions and sauté until the onions are soft and light brown. Add chopped tomatoes and sauté until soft.
Now add remaining ingredients except vegetables, rice and dal.
Add 3 1/2 cups of water along with salt and sugar and cook on high pressure for 3 to 4 whistles, or in a pot over medium heat until all water is absorbed. Turn off the heat and allow the pressure to completely release from the cooker. If cooking in a pan; then let the rice rest for 10 minutes.
Once the steam is completely released, add the roasted peanuts, steamed vegetables and coriander leaves and stir well until all ingredients are well combined.
Pair Khatti Meethi Dal Chawal with Papad alone for a weeknight dinner.
