Ingredients

• 2 cups Rice
  
• ¹/₄ cup Moong Dal
  
• 2 teaspoons Black Peppercorns
  
• 1 tablespoon Ghee
  
• Handful Cashewnuts
  
• 1 pinch Asafoetida Powder
  
• Sprig Curry Leaves
  
• Pinch Salt