Rice - 2 cups Moong Dal - 1 cup Ghee and Oil - 3 tbsp Asafoetida - 1/8 tsp Cumin - 1 tsp Turmeric - 1 tsp Onion - 1, sliced Green Chili - 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 asafoetida, cumin seeds, and turmeric; sauté for 30 seconds. Add onion and green chili; cook until they become translucent. Add
