This is how I proceeded:
1. As soon as I entered the kitchen, I washed the basmati rice and kept it for soaking. Then I kept water for boiling. Then washed the masoor dal. By this time the water was boiled. I took little water outside in a small container and added the cashews to it and kept for soaking. Then to the rest of the boiling water, add masoor dal and allowed it to cook.
2. I had washed the potatoes well, wiped it and stored it. So just diced it, fried it and kept it aside.
3. Mean while, make the dough for paratha. Keep it aside covered.
4. Chop onion, ginger, garlic, tomato and coriander leaves separately and keep them aside. I used onion for jeera rice. So one onion, I chopped it finely (for dal) , the other was sliced lengthwise (for jeera rice) , and one was roughly chopped (for dum aloo)
5. By this time, the masoor dal would be cooked nicely. Turn off the stove.
6. Now start making the peparations for jeera rice, saute everything, add rice and water, cover the pressure cooker and allow it to cook.
7. Mean while, make onion paste, cashew paste and keep them aside. Along with this I took the juicer jar and made lassi and kept it in the refrigerator.
8. By this time the jeera rice was ready and I removed the pressure cooker from the gas.
9. Now since all the purees are ready, I added the ingredients one by one for dum aloo, and left the gas in sim so that the gravy could thicken.
10. Then I did the seasonings for the dal and allowed it to cook. By this time the dum aloo was cooked and the gravy was in the right consistency. So I turned off the gas and added coriander leaves and lemon juice, and then transfered it to another bowl. The dal was also ready and transfered to another bowl.
11. Then I made sooji ka halwa.
12. Get the salad ready and lastly, roll the theplas and keep it in a hot pack.