Grind the rice, red gram, black pepper and cumin seeds into a course mixture.

Heat oil in a pan.

Add mustard seeds.

When the seeds pop add red gram, Bengal gram and black gram.

When they turn golden brown, add 3 cups of water.

When it boils, add the salt, asafoetida and curry leaves.

To this, add the ground mixture of rice, cumin seeds and black pepper.

Stir it continuously until the mixture thickens and the rice is cooked.

Close the mixture with a lid on low heat.

:- If using a pressure cooker, allow the mixture to cook until the first whistle.