Thoroughly wash rice and mung dahl. In a large saucepan (or pressure cooker), warm ghee and then add asafoetida, mustard and cumin seeds. Cook til mustard seeds begin to pop and turn grey and cumin seeds turn a darker brown colour. Add fenugreek seeds towards the end of this process and cook til a darker shade of brown. Make sure not to overcook fenugreek seeds which become very bitter and will dominate the dish.