Toast your lentils in a small pan on medium - medium low heat for a few minutes until nice and fragrant, do not burn.
Pour into a bowl, add in your rice, then wash the mixture several times until the water runs clear. Then soak it in water for 15 minutes (while you prep) then drain well.
Heat your pot on medium-high. Add in your oils, wait for it to heat up, then add in your bay leaf, cinnamon, and cardamoms. Fry for about 30 seconds, then add in your cumin seeds. Fry for a bit until they start to pop, do not burn.
Then add in your onions. Fry for a few minutes until they soften. Then add in your ginger and garlic paste. Stir for a couple minutes until raw smells are gone, adding in a slash of water if needed to keep from burning
Then pour in a splash of water and all your ground spices. Stir and fry for a minute or two
Then add in your drained rice and lentils. Fry in the oil for about 5-7 minutes, stirring constantly, until they get nice and flakey. You can hear the sound change once it's done
Then add in 4 1/2 cups of water and your salt. Bring it up to a boil. Then cover and turn the temp down to low.
Let it simmer until you can see the rice through the bubbles. Then throw in your green chilis and poke them into the rice. Put the lid back on.
Let it simmer/steam for another 12-15 minutes until the rice/lentils are pretty much cooked through. Test a piece of rice from the top to check, all the steam should be gone by now,
Garnish with chopped cilantro, more mustard oil/ghee (optional) and some fried onions.
Put the lid back on and let all the flavors come together for a few minutes, Fluff with a fork, and you're done!