Dry roast yellow lentils in a pan until fragrant, then wash together with basmati rice.
Heat ghee in a pressure cooker, temper cumin seeds, green chili, and ginger paste.
Add cubed potato, roasted lentils, rice, turmeric powder, and salt.
Pour in water, close lid, and cook for 3 whistles until soft.
Drizzle extra ghee on top before serving warm.