Strain the peeled wheat soaked in water. Ensure it's clean and isn't sticky.

Heat 7 cups of water in a pressure cooker.

Meanwhile, in another cooker heat water and add strained dal into it. Add salt to taste and one cup of green peas. Once the water starts to boil, cover it with a lid. Cook until 2 whistles.

The water has started to bubble up in the first pressure cooker, it is time to wheat. Let it boil on full flame. After a minute or two when you see white foam forming, lower the flame and put a lid on it. Cook on the full flame until it gives off two whistles. Now on low flame slow cook it for 25-30minutes. Switch off the flame and let the cooker cool down.

Now strain the wheat and cool it off by straining with cold water.

In the cooker with lentil and peas, open the lid, switch on the gas and empty the strainer with boiled wheat into the cooker. mix well. let it cook on low-medium flame.

In the next process, heat a tadka pan, pour oil in it.

Start with roasting some cashews and take it out on the plate.

Now add dry red chili, mustard seeds, and when they begin to splutter add asafetida.

Next, add carom seeds coarsely ground green chilies, garlic, and ginger. fry for a minute and a half.

Add finely chopped green garlic and 1/4th tsp salt. Stir.

After cooking for 2 minutes, add turmeric powder, red chili powder, clove+black pepper+cinnamon powder. Switch off the flame.

In the cooker with wheat and lentil mixture add raisins and roasted cashews and finally the tempering that we prepared in a tadka pan.

Give it a nice stir and mix all ingredients well.

Cook on low flame to avoid sticking the content in the base of the cooker.

Add chopped coriander and mix it again.

Add salt to taste.

Now to avoid the khichda sticking to the base, place the cooker on the griddle (on the flame) and then let it come to boil for 10-12 minutes.

Stir occasionally

It is ready to be served.