Place the rice and moong dal together in a medium bowl and fill with water. Gently wash until the water runs mostly clear. Soak in warm water while you proceed with the recipe.

Heat oil in a nonstick Dutch oven over medium to med-high heat. Add the onion and sauté, stirring often, until golden brown (~7 minutes). Deglaze the pan with ¼ cup water. Once the water dries up, add all the garlic, ginger, and cumin seeds. Sauté for 1-2 minutes, until aromatic.

Add vegetable/chicken stock, measured water, black pepper, turmeric, and salt. Increase the heat to high and cover to bring to a boil. Meanwhile, drain the rice and dal thoroughly. Once it comes to a boil, add the drained rice and dal and stir. Taste for salt - it should taste saltier than you prefer because it’ll mellow out once cooked. Cover to bring to a boil.

Once the rice comes to a boil again, reduce the heat to medium. Cover partially with the lid. Allow to simmer, undisturbed, for 10-12 minutes. The water level will reduce and the rice and dal will rise to the surface. If it hasn’t boiled off, increase heat slightly.

Layer underneath the lid with a thin kitchen cloth or tea towel and seal the pot tightly. Reduce the heat to low, and allow to cook for 13-15 minutes. Stir gently. It’ll still be slightly watery. Cover and continue to cook on low for another 5-7 minutes, until lightly mushy and no longer watery.

Turn off the heat. Place in bowls and top with butter. Serve with yogurt on the side.