USING PRESSURE COOKER:

Wash rice and dal together for four times and soak in water for at least 10 minutes. Keep aside.

In the pressure cooker, add the ghee and when hot add the onion and tomato and stir until the onion is translucent and the ghee separate from tomato and onion mixture.

Add all the spices and salt, stir for one minute, now add the rice and dal and stir for few seconds then pour 1 ¾ cup water.

Close the pressure cooker and cook the khichdi on high, after hearing the first whistle turn off the heat and allow the steam to be released naturally since this will allow the khichri further.

USING REGULAR PAN:

Wash rice and dal together for four times and soak in water for at least 10 minutes. Keep aside.

In the pan, add the ghee and when hot add the onion and tomato and stir until the onion is translucent and the ghee separate from tomato and onion mixture.

Add all the spices and salt, stir for one minute.

Now add the 2 ½ cup water and let it come to a boil. Add the rice and dal and stir for few seconds. Let it come to a boil again, then turn the heat to lowest, cover tightly, and let it cook for 15 minutes.

Uncover the pan, stir the khichri, cover again and let it cook for another 17 minutes. Turn off heat and keep it covered for another 10 minutes.