Wash peel and chop onion. Grate tomatoes and ginger. Keep all ingredients ready.
Wash rice 2-3 times and put in a pressure cooker. Add water. Pressure cook till 1 whistle and keep aside.
Heat oil in a wok. Add asafoetida, cumin seeds and mustard seeds and when cumin seeds splutter add urad and chana dal and saute for 1 minute. Now add chopped onion and ginger and saute for 1 minute on low flame. Add cashew, cloves, cinnamom and black pepper seeds and fry all till onion turn translucent.
When onion turn pinkish add peas, curry leaves and green chilli cover the lid and saute till peas get soft.
Add gated Tomato and cook for 5 minutes on low flame. Add salt turmeric powder and red chilli powder and mix.
When oil starts leaving the sides add boiled rice and mix thoroughly. Cover the lid and cook for 5 minutes on low flame. Switch off the flame.
Serve hot with pickle and salad.
