Method:

Mix both Dals and wash at least for 3 to 4 times. Soak the Dal for ½ hour. Then, wash the rice. Soak for 15 minutes.

Now, heat a pot with a 6 to 7 glass of water for boiling. Will use this boil water for cooking the khichdi.

On the other gas stove, heat a small pressure cooker on a medium heat, pour 1 tablespoon of oil and 1 tablespoon of clarified butter. Add mustard seeds, cumin seeds. When both are splutter add asafoetida, split red chilies, curry leaves, chopped green chilies, garlic and ginger. Saute till garlic change the colour. Then add chopped tomatoes. Fry the tomatoes till cooked properly.

Now slow down the flame. Add turmeric into the fried mixture. Mix it well. Now remove the water from dals and rice. Now put the dals and rice into the fried mixture. Add salt and chopped coriander. Mix it.  

Now pour boil water into this khichdi. Use 5 to 6 glass of water for cooking the khichdi. Now mix it well. Check the taste of salt. Add if required. Now, put off the lid and pressure cook the khichdi for 10 to 12 minutes for 6 to 7 whistles.

After 6 to 7 of whistles, allow to cool down the cooker. Remove the lid. Moong khichdi is ready to serve. Transfer the khichdi in serving plate.

Serve hot with mango pickle, papad and with plain curd.

Also drizzled some clarified butter on the khichdi for enhancing the taste.

Thanks.

Have a wonderful day.