Rice - 2 cups Moong Dal - 1 cup Ghee and Oil - 3 tbsp Asafetida - 1/8 tsp Cumin - 1 tsp Turmeric - 1 tsp Onion - 1, sliced Green Chilli - 2, slit Ginger Garlic Paste - 2 tsp Tomato - 1, diced Salt Cilantro In a large bowl, combine the Rice and Dal; wash thoroughly and soak for about 30 minutes. Heat the Ghee and Oil in a pressure cooker. Temper with Asafetida, Cumin seeds, and Turmeric; sauté for 30 seconds. Add Onion and Green Chilli; cook until they become translucent. Add
