In a pressure cooker, heat oil. Add mustard seeds, jeera, urad dal and chana dal along with red chillies (cut them to halves or small pieces). Finally add ¼ teaspoon asafoetida.

Once the mustard and jeera starts spluttering and the dals are golden in color, pour water. I usually use 1:1.5 ratio for rice rava: water. If you want soft pindi, you can use upto 2 cups of water.

Add washed moong dal to the water. Add salt as needed. Let the water come to a boil.

Reduce the flame to low. Add the rice rava. Give it a quick stir. Place the lid of the pressure cooker. And put on the weight as soon as steam comes up.

Cook on low flame for 2 whistles or for 12-15 minutes, whichever happens first. That way, nice golden brown chakka forms at the bottom while the pindi is still soft. Let the pressure drop completely. Give a good mix to the pindi.

Serve hot with ghee on top along with Avakaya pickle.