The classic Indian comfort food made with yellow lentils and rice, tempered with cumin and ghee.
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Wash the moong dal and rice together in a bowl until the water runs clear.
Soak the mixture in water for 20 minutes, then drain thoroughly.
In a pressure cooker or heavy-bottomed pot, heat 1 tablespoon of ghee over medium heat.
Add the cumin seeds and asafoetida; wait until the seeds sizzle and become fragrant.
Stir in the soaked rice, dal, turmeric powder, salt, and ginger, sautéing for 1 minute.
Add 3.5 cups of water and stir well to combine all ingredients.
Close the lid and pressure cook for 3-4 whistles, or simmer covered on low heat for 20-25 minutes until mushy.
Garnish with the remaining ghee and fresh cilantro before serving hot.
