Soak the daal and rice separately in water for 30 minutes.
Melt ghee in a pot, add the hing, cloves, red chillies and cumin seed. Cook till fragrant (30-60 seconds) Add the garlic and sauté for 30-45 seconds. Now add the daal and sauté then follow up with the rice and sauté gently for another 1-2 minutes. Add enough hot water up to 1” above the mixture. Salt should be such that the water should taste salty sharp.
Allow water to come to a boil, and then simmer till done.