In a mixture jar add red chillies, ginger and garlic and make a fine paste. Set aside.
Wash and soak mung beans for at least 4 hours

Wash rice thoroughly and let it soak for at least 30 minutes.
Remove water from mung beans. In a pressure cooker add oil and once hot, add mung beans and 1/4 cup water add salt to taste. Pressure cook 3 whistles and let it cool.

In a pan add 5 to 6 cups of water and bring it to boil. Remove water from rice and add to the boiling water. Cook until soft and drain water. Let it cool completely. Set aside.

On medium heat, add ghee and once it melts add curry leaves and cumin seeds. Add in chopped onion and sauté until translucent. Add carrots and chilli paste and cook for a minute. Add cabbage and ginger garlic paste and cook for further minute.