1. Wash and clean rice and lentil well until the water runs clear.
2. Mix them both and add 5 cups of water.
3. Place them in a pressure cooker and cook for 10-15min - or until 3-4 whistles (Indian cookers)
4. Meanwhile in a little ghee, temper first the ginger slices, then add peppercorns and cumin.
5. Saute till aromatic and reddish. In the very end, add curry leaves and asafoetida, stir it for 2-3 seconds and remove with a slotted spoon
6. In the same pan, add the cashews and roast them till reddish color.
7. Now along with salt, add the tempered spice/nut mixture and mix well. Serve hot.

Courtesy: http://culinarybazaar.blogspot.com/