Heat the ghee in a heavy 4-litre/quart non-stick saucepan over moderate heat.
Fry the cashews in the hot ghee until they turn golden brown and remove them with a slotted spoon. Put them aside.
Fry the cumin seeds in the ghee. When they turn golden brown add the chilies and ginger.
Saute them for a few seconds; then add the turmeric and asafetida.
Add the cauliflower pieces and stir-fry them for 1 minute.
Finally, add the däl and rice, stirring with the spices and vegetables for 1 minute
Add the water and bring to a full boil over high heat.
Reduce the heat to low, partially cover, and slowly cook, stirring occasionally, for 30 - 40 minutes or until the dhal and rice are soft.
If the khitcheri dries out too much, add up to one cup (250 ml) warm water.
Before removing the kitcheri from the heat, fold in the salt, butter, cooked green peas, chopped tomatoes, toasted cashews, and the chopped fresh coriander leaves, allowing them to warm for one minute.
One who knows the transcendental nature of My appearance and activities does not, upon leaving the body, take his birth again in this material world, but attains My eternal abode, O Arjuna.
Bhagavad gita 4.9 Transcendental Knowledge