Wash and soak basmati rice and whole green moong beans together for 30 minutes.
Melt ghee in a pressure cooker, crackle cumin seeds and asafoetida.
Add ginger paste, turmeric powder, soaked rice, and moong beans; sauté for 1 minute.
Pour water and salt, cover, and pressure cook for 5 whistles until completely soft and mushy.
Serve scorching hot topped with an extra spoonful of pure ghee and a side of yogurt.