Put the rice in a blender or food processor and process until it is coarsely ground and looks like semolina (farina).
Transfer the rice to a dry frying pan (skillet) and fry for 2-3 minutes, or until golden. Remove from the heat and set aside.
Put the lentils in a large pan, add enough water to cover, then bring to the boil and cook for about 10-12 minutes, or until soft.
Drain, return to the pan and mash with a potato masher or fork.
Add the dry-roasted ground rice, season with salt and pour in 1 litre / 1 3/4 pints (4 1/4 cups) water. Cook over medium heat for about 15 minutes, or until all the water is fully absorbed.
Heat the ghee in a frying pan, add the asafoetida and other spices and fry for 1 minute, or until fragrant.
Add the cashew nuts and peppercorns and fry for a further 2 minutes, or until the nuts are golden.
Remove from the heat and pour over the porridge. Add the lime juice before serving hot.