Method of Preparation:
Grind the rice, black pepper and cumin seeds into a course mixture.
Season mustard seeds in a pan add tuvar dal, chana dal and urad dal. When they turn golden brown, add three cups of water. When the water boils add salt, asafoetida and curry leaves. To this, add the ground mixture of rice, cumin seeds and black pepper. Stir continuously until the mixture thickens and the rice is cooked. Simmer for sometime keeping the pan closed. If using a pressure cooker, allow the mixture to cook until the first whistle.