Wash and soak the rice and dal in water for alteast two hours. Drain and keep aside.

Dry roast the cumin seeds, coriander seeds, cloves, black peppercorns in non-stick pan. Keep aside.

Dry roast the black sesame seeds till to splutter. Keep aside.

Combine dry roast masalas or spices, sesame seeds, chopped green chilies, ginger, garlic in blender.

Grind it till to smooth paste or grounded masala. Keep aside.

Heat the ghee in pressure cooker.

Add 1/2 Tsp. cumin seeds, pinch of asafoetida.

When they start crackle, add rice and dal and mix well. Saute few seconds.

Add salt, turmeric powder and grounded masala with 3 1/2 cup water.

Cover with lid and cook till to 3-4 whistles.

Transfer into plate and serve hot with extra dollop of ghee, papad and pickle.