Wash the soaked lentils and rice together. Add to a pressure cooker or deep bottom pan and cook well with enough water (remember to season with a pinch of salt). The lentils and rice must be cooked enough to be able to mash well.
In another pan, heat ghee and oil; add the mustard seeds and allow to splutter.
Then add the cumin and caraway seeds; as it begins to crackle, add the dry chillies and shallots and sauté till softened.
Then add the garlic and ginger; sauté till the onions have turned light brown.
Next add the tomatoes and cook on medium heat till the tomatoes have softened and turned mushy.
Then add all the spice powders and jaggery; sauté till the whole masala comes together and oil starts appearing at the sides.
Meanwhile mash the lentils and rice using the back end of a ladle or potato masher.
Add the chopped greens along with the masala to the lentils and mix well; season with salt if necessary.
Add more water if necessary and cook on the low heat for 10-15 minutes.
Finish off with the chopped coriander leaves.
Serve warm with a drizzle of ghee on top.