Heat a large skillet over medium heat; add rice and lentils. Cook and stir until toasted and fragrant, 3 to 4 minutes. Rinse.
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Place rice-lentil mixture, 1 tablespoon ghee, and salt in a rice cooker or pressure cooker; add water. Cook according to manufacturer's instructions until rice and lentils are tender and the consistency of a paste, 20 to 25 minutes. Stir and mash into a fine paste.
Heat 1 tablespoon ghee in a skillet over medium-high heat. Add black pepper and cumin seeds; cook until seeds start to pop, 2 to 3 minutes. Stir cumin mixture into rice-lentil mixture.
Tear curry leaves roughly and stir into rice-lentil mixture; stir in ginger. Season with salt.
Heat remaining 1 tablespoon ghee in a skillet over medium-high heat; cook and stir cashews until toasted and fragrant, 2 to 4 minutes. Garnish rice-lentil mixture with toasted cashews.
308.1 calories; 4.97 g protein; 40.93 g carbohydrates; 1.11 g dietary-fiber; 0.52 g sugars; 13.92 g fat; 6.82 g saturated-fat; 24.58 mg cholesterol; 581.15 IU vitamin-a-iu; 3.1 mg niacin-equivalents; 0.1 mg vitamin-b6; 0.45 mg vitamin-c; 115.34 mcg folate; 49.71 mg calcium; 2.96 mg iron; 44.31 mg magnesium; 123.92 mg potassium; 103.92 mg sodium; 0.29 mg thiamin; 125.3 calories-from-fat; 53 percent-of-calories-from-carbs; 40 percent-of-calories-from-fat; 6 percent-of-calories-from-protein; 19 percent-of-calories-from-sat-fat