Dry roast the yellow split mung beans on medium heat for 5 minutes (do not brown), then, allow it to cool before rinsing and setting aside.

Rinse and drain the rice and add to a pot along with rinsed and drained mung beans. (Can also use an instant pot or pressure cooker)

Add 4 cups of water, cover and cook over medium high heat for about 20 to 30 minutes until rice and mung bean mixture is soft and mushy. Stir occasionally and add extra water if needed.

Mash rice and mung beans into a slightly runny rice pudding consistency and add salt to taste.

For tempering, heat oil in a small pan over medium heat. Add cumin seeds, ground black pepper, Hing and give a quick stir.

Add turmeric, green chilies, curry leaves, ginger and sauté for about a minute.

Remove from heat and pour directly into rice and mung bean mixture and mix well.

Add salt if needed and simmer covered for about 2 minutes on medium low heat (this will allow the flavors to infuse into the rice and mung dal mixture).

Garnish with split cashews.

Can be served warm with coconut chutney or by itself. It is a very nutritious and delicious dish.