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Layer the rice and lentils.
Toast the cumin seeds and cloves on stovetop over medium heat until cumin seeds change color slightly. 1 minute. This step is optional.
Cool completely.
Fold the toasted cumin, cloves, and the rest of the spices into a parchment paper pouch or small ziplock, and add it to the jar. Close the lid. Store for up to 3 months.
Wash the lentils and rice.
For the Instant Pot - Heat 1 teaspoon oil on saute mode. Once the oil is hot, add the contents of the spice pack. Cook, stirring, until fragrant, 15 seconds. Then add 3.5 to 4 cups of water, the lentils, rice, tomato, salt, and any veggies that you are using. Close the lid and cook on high pressure for 2 to 4 minutes.
For Saucepan - Heat 1 teaspoon oil in a saucepan on medium heat, and add the contents of the spice pack. Cook, stirring, until fragrant. Then add 5 cups of water, the lentils, rice, tomato, salt, and any veggies that you are using. Cover partially and cook for 22 minutes, then check the consistency and doneness and continue to cook more until done.
For creamier, fold in ¼ cup coconut cream or non dairy yogurt. Garnish with cilantro, lemon juice and pepper flakes and serve as-is or with chutneys, Indian pickles and/or papadums/crackers.