i've been making a simplified version:
well-cooked brown rice
+
ghee, cumin seeds, cumin powder, coriander powder and tumeric to be fried a little.. with grated zucchini, squash and carrots
+
fresh coriander - all mixed together in a pot

but here is a more authentic one:
1/4 cup split mung dahl (yellow lentils) or mung bean
1/2 cup basmati rice
2 tablespoons ghee or sunflower oil
1/4 teaspoon cumin seeds
3 bay leaves
1 teaspoon coriander
1 teaspoon oregano
1/2 teaspoon turmeric
4 to 6 cups water
1/2 teaspoon salt
1 stick kombu (a type of dried seaweed)
1 teaspoon fresh grated ginger
3 cups diced fresh vegetables such as carrots, zucchini, and summer squash

1. Wash the beans and rice until the water runs clear.

2. Warm the ghee in a medium saucepan; add the cumin, bay leaves, coriander, and oregano.

3. Brown slightly until their aroma is released. Stir in turmeric, rice, and dahl.

4. Add water, salt, kombu, and ginger. Simmer, covered, over medium heat for about 1 hour, or until the beans and rice are soft.

5. Add vegetables and cook 10 to 15 minutes more, or until tender.
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*the spices need not be fixed i'd say choose whatever suits your dosha - tumeric and cumin for vata, coriander and fennel for pitta, pepper for kapha.. cinnamon and ginger powder for all 3.. etc