Wash 1 cup of basmati rice and soak it in water for 20 minutes. Drain the water and set aside.
Rinse 1 cup of toor dal (split pigeon peas) thoroughly and soak it in water for 30 minutes. Drain the water and set aside.
In a pressure cooker, add the soaked toor dal, 3 cups of water, 1/2 teaspoon turmeric powder, and salt to taste. Cook for 3-4 whistles on medium heat. Once the pressure releases, open the cooker and mash the dal slightly.
In a separate pan, heat 2 tablespoons of ghee or oil. Add 1 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, and a pinch of asafoetida. Let them splutter.
Add 1 finely chopped onion, 1 chopped green chili, and 1 teaspoon grated ginger. Sauté until the onions turn golden brown.
Add 1 chopped tomato and cook until it turns soft.
Add the cooked dal to the pan and mix well. Adjust the consistency by adding water if required. Simmer for 5 minutes.
In another pan, heat 1 tablespoon of ghee or oil. Add 1 teaspoon cumin seeds and let them splutter.
Add the soaked and drained rice to the pan and sauté for 2 minutes.
Add 2 cups of water, salt to taste, and bring it to a boil. Cover the pan and cook the rice on low heat until all the water is absorbed and the rice is cooked.
Serve the dal and rice together, garnished with chopped coriander leaves.