Soak the rice and moong dal in water for a minimum of 15 to 20 minutes

Switch on the saute mode in your instant pot. When it becomes hot, add the oil/ ghee and add the cumin seeds, bay leaf, turmeric powder, asafoetida and let the cumin splutter.

Now add the ginger-garlic-green chillies and saute for 30 seconds. Then add the chopped onions, a pinch of salt and saute until the onions turns soft.

When that is done, add the tomatoes, and saute for 2 to 3 minutes. Switch off the saute mode.

Now add the soaked rice and moong dal, green peas, 3 cups water, salt as needed and cook on manual / pressure cook mode for 12 minutes.

Release pressure after 6 minutes or naturally.

Serve hot topped with chopped cilantro leaves and ghee.

Optional - You can again make a tadka by heating some ghee/ oil in a pan and when it becomes hot, add 1/8tsp asafoetida, 1/3 tsp chilly powder. Add it to the khichdi in the end before serving.

Soak the rice and moong dal in water for a minimum of 15 to 20 minutes

Heat the pressure cooker and add the oil/ghee. When it becomes hot, add the oil/ ghee and add the cumin seeds, bay leaf, turmeric powder, asafoetida and let the cumin splutter.

Now add the ginger-garlic-green chillies and saute for 30 seconds. Then add the chopped onions, a pinch of salt and saute until the onions turns soft.

When that is done, add the tomatoes, and saute for 2 to 3 minutes. Now add the soaked rice and moong dal, green peas, 3 cups water, salt as needed.

Pressure cook for 3 whistles and release pressure naturally.

Open and add some chopped cilantro and ghee (optional) and mix.

Optional - You can again make a tadka by heating some ghee/ oil in a pan and when it becomes hot, add 1/8tsp asafoetida, 1/3 tsp chilly powder. Add it to the khichdi in the end before serving.