Wash and soak rice and chana daal separately for approx- 20 minutes
Heat ghee and oil in a heavy bottom pan.
Add the tempering spices and let them crackle.
Now add green chilies (slit lengthwise),grated ginger,broken cashew nuts and the soaked chana daal(strain the water) in the pan.
Saute for a minute and then add approx. 2.5 cup water and let it boil.
When the water start boiling,cover the pan and let it simmer for 10 minutes.
Now add whisked yogurt,sliced ginger,raisins, salt and rice.
Mix properly and then cover the pan with a lid and cook on low heat till done.
Can add some hot water if needed.
Now add chopped fresh coriander and 2 tsp melted ghee and fluff with a fork.
Serve hot with plain yogurt, boondi raita or curry