This recipe is not based on Hungarian food, but it is so rich in minerals, proteins and essential ingredients that anyone who eats it every day will always stay healthy. That is why it is called the food of beggars and kings. The basic ingredient is urad dahl, or mungdahl, which is available in Asian grocery stores, but if it's not available near where you live, it can also be made from yellow peas. Half a kilo of dahl is boiled in water, occasionally scraping the foam off the top. In order of softening time, you can add the following vegetables: carrots, cauliflower, potatoes, pumpkins, green peas. Add 30-40 dkg of vegetables in total. Next, prepare the chonc, or spicy base: brown a few whole chillies in oil, 2 tbsp of cumin, then add 1 tsp of hing and 1 cinnamon stick. Remove from the heat, sprinkle in 1 tbsp turmeric and add the spice mixture to the dish. Add finely chopped parsley and when the vegetables are half cooked, add 10 dkg rice. Stir frequently to prevent burning. Cook over a low heat until tender. Once the rice grains have opened, remove from the heat and add 5-10 dkg butter. Serve with a yoghurt cucumber salad and puri.