In a pressure cooker, boil 3 cups of water, add salt to taste, add the rice and moong dal mixture (washed, soaked and strained).

Lock the lid of the pressure cooker and cook on the full flame until it gives off 5-6 whistles.

After 5 whistles, turn the flame off and let the cooker cool down.

Heat a non-stick pan, add refined oil and clarified butter.

Once the oil is hot add mustard seeds, cumin seeds, and now on low flame add chopped potato and peas. Cook for 2 minutes.

Next, add asafetida and finely chopped veggies. Saute for 3-4 minutes.

Add tomatoes and salt to taste. Mix well. Cover with a lid and cook for another 2 minutes.

Add chopped ginger-garlic, chopped green chilies, herbs (bay leaf, clove, dry Red Chili, a shard of a cinnamon stick). Roast for a minute and add curry leaves.

For the spices, add turmeric powder, red chili powder & garam masala. Now, cover with the lid again, and cook for a minute.

It is time now to add khichdi in the tempering. Once added, mix well all the contents.

At this stage, if you want to change the khichdi’s consistency add warm water, this is entirely optional.

If you have added the warm water, cover the pan with the lid, and cook for 2 minutes.

The moong dal khichdi is ready to be served, garnished with chopped coriander leaves.