Soak rice, pigeon pea in water for 15 minutes or until they are soaked well.
Now grind soaked rice, soaked pigeon pea, coconut, coriander seeds, green chili, ginger, 1/2 teaspoon (tsp.) cumin seeds to fine thick paste by adding little water as possible.
In the blender beat yogurt or curd + asafoetida powder + 2 cup of water and keep it aside. Now add to this the ground paste and mix well.
In a pan heat oil. Add mustard seeds, split black gram, 1/2 teaspoon (tsp.) cumin seeds, dry chili. Once the mustard stop splattering add the yogurt or curd mixture and cook until it boils once then serve.