Wash the rice and dal, then soak them in 2 cups water (about 480 ml) for 30 minutes. Cut the potato and onions and set aside.

In a deep pan, heat the oil and ghee. Add the mustard seeds and cumin seeds. When they start to crackle, add the green garlic, green chilies, and curry leaves. Stir, then add the chopped potatoes and onions. Add all the spices and mix well.

Now add the tomato, fresh pigeon peas (or green peas), and garam masala. Add water, close the pressure cooker, and cook for three whistles. Then turn off the heat.