1Rinse the rice, lentils, and split peas thoroughly, then soak them in water for 25–30 minutes.
2While soaking, prepare the other ingredients: dice the onion, crush the garlic, dice the tomatoes, grate the ginger.
3Heat a pot over medium heat and add 2 tablespoons of ghee.
4Add the mustard seeds and cumin seeds, toasting them until fragrant.
5Stir in the red onion, ginger, garlic, green chillies, a pinch of salt, and curry leaves.
6Sauté for 2–3 minutes.
7Add the diced tomatoes.
8Drain the soaked rice and lentils and add them to the pot.
9Stir in the chilli powder, turmeric, and garam masala, mixing well.
10Pour in fresh water until it covers the ingredients by 4–5 cm (1.5–2 inches).
11Pressure Cooker Method: Secure the lid and cook on high pressure for 12 minutes. Once it starts whistling, lower the heat to maintain a gentle whistle.
12Stovetop Method: Simmer on medium-low heat for 45–50 minutes, stirring every 5–10 minutes, until the rice and lentils have fully broken down.
13To serve, ladle the khichdi into bowls, drizzle with the remaining tablespoon of ghee, and garnish with fresh coriander.