Mag Ni Dal Ni Kitcheri

Ingredients	Quantity
Moong dal	1 cup
Rice	¾ cup
Turmeric powder	½ tsp
Whole pepper corns	10
Hot water	4 ½ cups
Ghee	2 tbsp
Salt
For tempering:
Ghee	1 tsp
Cloves	1 tsp
Asafoetida	¼ tsp

Mix the moong dal and rice together. Rinse thoroughly and drain off the water. Fry the cloves and asafoetida in ghee. Mix all the ingredients together except for the 2 tbsp. ghee and pressure cook on a high flame for 3 whistles, then lower the flame and cook for ten minutes more. When the pressure subsides, remove the kitcheri and stir in the ghee. Serve with kadhi, potatoes and roasted pappad.