Step 1

Wash rice and moong dal changing water 3 to 4 times, drain the water. Use the pressure cooker to save time. In preassure cooker add rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.

Step 2

Close the pressure cooker and seal the exhaust, or put the weight. Cook over high heat.

Step 3

After the pressure cooker start steaming lower the heat to medium and cook for about 4 minutes.

Step 4

Turn off the heat and wait until steam has stopped before opening the cooker.

Step 5

Mix the khichdi well, dal and rice should be very soft, little mushy.

Step 6

Heat the clarified butter in other saucepan over medium heat, Test the oil by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the cumin seeds, black mustard seeds, and asafetida as seeds crack add tomatoes, green chili, ginger, salt and red pepper stir.

Step 7

Let tomatoes cook over medium heat until they are tender and mushy. This should take about 6 to 7 minutes. Lower the heat to low. Add cilantro and garam masala, stir for a minutes.

Step 8

Add cooked rice, mix gently, and add hot water slowly as needed. Consistency of the khichdi should be like runny dough. Note: as khichdi cools will become little thick.

Step 9

Serve khichdi hot, and serve the khichdi with pickle, yogurt and papdam.