Mix rice and dhal, wash it and filter the water.
Allow it to sit for 10-15 minutes.
Bring water to boil. Add salt.
Add the rice and cook on medium flame until the rice has absorbed 90% of water.
Heat ghee in a separate pan, add cashew. When it is golden brown add pepper. When it splutters add cumin and curry leaves.
Add it to the rice, cover and cook on low flame for 5 more minutes.
Serve hot after 10 minutes with sambar and chutney.