Add 1 cup chana dal and 2 cups water to a pressure cooker, heat on high flame until the water boils.
Skim off the foam, and close the pressure cooker lid. After pressure builds up, turn heat to low and wait for two minutes. Then turn the heat off.
Let it cool down naturally until the steam escapes and you can open the lid.
In the meantime, slice ginger into thin match sticks.
When you can open the pressure cooker lid, add rest of the ingredients (ginger, frozen peas, bay leaf, basmati rice, ghee, salt, black pepper), and 5 cups water. Close lid and turn on heat to high until pressure builds up.
Turn heat to low and let cook for 5 minutes, then turn off heat.
Let cool until pressure is gone, and serve optionally with achar.