Clean the dal and rice properly with a sieve.
Heat ghee in a pressure cooker on medium.
Turn the flame to low and sauté cumin and bay leaf in the ghee for a minute.
Add the ginger to the ghee and fry till it doesn’t smell raw.
Sprinkle a pinch of asafoetida and mix together.
Add onions and green chillies to the pan and fry till the onions are cooked.
Add tomatoes, salt and turmeric and cook for a further 3-4 minutes.
Add the strained dal and rice to the pressure cooker and cook for another 3-4 minutes.
Add 3-4 cups of water based on the kind of consistency you want.
Stir it all together. Taste the water to see if you need more salt.
Cook on medium to low flame for 2-4 minutes depending on the kind of consistency you’re looking for.
Top the hot khichdi with another spoon of ghee for better taste.