Wash and Soak the rice, yellow split gram and split bengal gram atleast one hour.
Heat the ghee in a pressure cooker, add asafoetida, cumin seeds and saute for 30 seconds.
Add ginger, green chilies, rice, dals, turmeric powder and salt in a pressure cooker.
Add extra 1 tbsp. ghee and 4 cups of water. Cover and cook till to 3-4 whistles. Remove from the flame.
Open the lid and add crushed pickle paste and mix well.
Add coriander leaves and serve hot with ghee and curd.