Rinse 1 cup raw rice and 1/2 cup moong dal separately
Dry roast the moong dal until lightly aromatic
Add the rice, roasted dal, and 4 to 5 cups water to a pressure cooker or pot
Cook until the rice and dal become soft and mushy
Mash lightly to get a creamy consistency
Heat 2 to 3 tablespoons ghee in a pan
Add 1 teaspoon cumin seeds, 1 teaspoon black peppercorns, 1 teaspoon grated ginger, and a few curry leaves
Add a pinch of asafoetida
Add chopped cashews and fry until golden
Pour the tempering into the cooked rice-dal mixture
Add salt to taste
Mix well
Serve hot with coconut chutney or sambar