PREPARATION

 
1. Wash and soak 200 grams rice or 220 grams spllit mung beans in sufficient water for 20 minutes, drain the water and set aside.
2. Heat 1 tablespoon oil and1 tablespoon ghee in a pan, add 1 teaspoon cumin seeds, 1 teaspoon mustard seeds, 2 teaspoons ginger and stir. Add 1/4 teaspoon asafoetida, 1 tablespoon green chili, 140 grams tomato and mix well. Cook for few minutes.
3. Add 1/2 teaspoon turmeric, 2 teaspoons salt and mix well.
4. Add the soaked rice and dal in the skillet. Add 70 grams green peas and mix it well to combine.
5. Add sufficient water in it and cook for about 20 - 25 minutes.
6. Serve hot.