Roast the rice and moong together till they leave a nice aroma. Now soak in water and set aside for 30 minutes. Drain out this water and add another fresh 5 cups of water. Add salt, green chillies and chopped onion. Cook for 1 whistle and switch off the flame. Let the steam escape on it's own. Open the lid and give the rice a good mix.

Heat ghee in a pan. Add the cashews and fry till golden. Remove the cashews and add to the rice. In the same ghee add the cumin seeds, hing, peppercorns, crushed ginger and the curry leaves. Let them splutter well and the ginger should turn a bit crisp. Pour over the rice and mix well. Enjoy hot!