- Wash and rinse moong dal , masoor dal, rice together. Soak for 15 minutes then drain and keep it aside.
- Now heat oil in a pressure cooker medium flame. Add all dry spices ( bay leaf, cumin seeds, cinnamon sticks, cloves, dry red chili) to the oil and saute till get a nice aroma.
- Immediately add chopped onion and green chillies and saute till the onion turns translucent.
- Now add chopped tomatoes and ginger paste. Saute and cook for about 2 minutes till the raw smells goes away and the tomatoes become mushy.
- Add all the veggies and mix well. Now add salt to taste, turmeric powder, red chili powder mix well.
- Then add Soaked rice dal mixture and mix well and cook for 2 minutes.
- Add required water and close the cooker with lid, cook for 2-3 whistle. (Or as per your pressure cooker you are using). And immediately turn off the flame.
- Open lid once the pressure subsides from the cooker.
- In meantime heat a pan with 1 tbsp ghee add 1 tsp cumin seeds, 2 broken dry red chillies, 1/2 tsp red chili powder. When the cumin seeds and dry red chillies starts to crackle switch off the flame. Pour the prepared tempering over the Khichdi.
- Serve hot with 1 tbsp ghee.
