Wash raw rice and moong dal together in a vessel and drain water completely.

In a pressure cooker, add the raw rice and moong dal with 4 cups of water and cook for 5 to 6 whistles. This makes the rice and dal mixture very soft.

Allow it to cool for 10 minutes.

Add ghee in a kadai and fry the cashew nuts to golden brown and remove. Keep aside, to add at the last to garnish

In the remaining ghee, add peppercorns, jeera, curry leaves.

Adding asofoetida and crushed ginger is optional at this stage.

Add the cooked raw rice and moong dal mixture

Add salt required. You can add extra ghee to glaze the whole mixture.

Garnish with fried cashew nuts and serve.