Wash and soak basmati rice for 20 minutes; shell fresh pigeon peas.
Melt ghee in a heavy pot, crackle cumin seeds and asafoetida.
Add ginger paste, chopped green chili, fresh pigeon peas, and soaked rice; sauté gently for 2 minutes.
Pour water, turmeric powder, and salt; bring to a boil, then cover and simmer on low heat for 15 minutes until rice and peas are tender.
Serve hot with a dollop of ghee and kadi.