Heat 1 teaspoon ghee in a pressure cooker and add the washed dal, Saute well 1-2 minutes till dal turns light brown or till aromatic. Then add rice.
Add 4 cups of water, mix well.
Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.
Once the pressure has released, open the lid and mix the mixture well.
Meanwhile in a pan add the remaining ghee, once it's hot add cumin (jeera), black pepper, cashew nuts. Saute for 30 secs or till cashew nuts turn light brown in color.
Add the chopped green chilies, ginger, curry leaves, and asafetida. Saute for another 30 secs.
Add this tempering into the cooked moong dal rice mixture and boil. Note: If rice is not mushy then add 1 cup of water and adjust consistency.
Serve with chutney, sambar, raita, or tamarind chutney.