Heat 2 tablespoons of butter in saucepan over medium-high heat. When ghee is hot, stir in ginger and cumin seeds. Fry cumin seeds a few seconds, then add cauliflower, and stir-fry 4 minutes, until cauliflower is slightly browned and partially cooked. Stir in rice and lentils, and fry 1 minute. Add 3 & 1/2 cups water and turmeric and bring to full boil over high heat.
Reduce heat to low, partially cover, and cook, stirring occasionally, 40 minutes.
Add peas and salt, and continue cooking 5 minutes, or until rice and lentils are soft. Stir in remaining 1/2 tbsp. of butter just before serving.