Roast Moong Dal - Roast moong dal in a pan on medium flame, until dal is light golden brown. Immediately transfer to a plate and let cool.
Cook Rice & Dal - Wash roasted dal and rice, pressure cook with 1:4 rice+dal to water ratio in Instant Pot or stovetop. Mash the mixture using a back of a spoon.
Roast Cashew nuts - Roast broken cashews in some ghee until light golden brown and keep aside.
Prepare Tempering - To the same pan in which cashews were roasted, add oil and roast black pepper corns for few seconds. Tip - This is crucial to mellow down the spice level of peppercorns.
Prepare Tempering - once peppers are roasted, add ginger, green chilies, cumin, curry leaves and let these roast for a few seconds. Then add turmeric powder, asafetida, mix and remove from fire.
Put it all together - Pour the tempering over cooked rice dal mixture, add roasted cashews, remaining ghee, salt and mix it all together.