In a large pot, combine the red lentils with ¼ tsp turmeric, ¼ tsp ginger paste, ¼ tsp garlic paste, two bay leaves, and salt. Add enough hot water to cover by about 2 inches. Bring to a boil, then reduce heat and simmer until the lentils are half-cooked (about 15 minutes).

Stir in the washed rice and the mixed vegetables. Add additional hot water as needed so the ingredients are just submerged. Return to a gentle boil.

Meanwhile, heat the oil in a separate pan over medium-low heat. Add the sliced onions and cook until they begin to brown. Stir in the cardamoms, cinnamon sticks, and the remaining ½ tsp each of garlic and ginger paste. Sauté until the spices are fragrant and the onions are fully golden.

Pour this aromatic tempering into the pot of lentils and rice. Season with salt, stir gently to combine, and continue cooking uncovered for 5 more minutes.

Scatter the green chillies and chopped coriander over the top, dot with butter or ghee, then cover the pot and let stand off the heat for 5 minutes to marry the flavours.