Wash and Soak rice Daal separately for half an hour in enough water.
Wash and Chop onion. Grate ginger and tomato and make a puree.
Heat oil in a karahi and put cumin seeds and when cumin seeds splutter put grated ginger. Sauté for a minute. Add chopped onions and saute till onion gets translucent. Now add salt, red chilli powder, turmeric powder and garam masala and saute for 1 minute.
Mix onion and dry masala well. Sauté for 30 seconds. Add tomato puree and cook till oil leaves the sides.
Add bay leaves, black pepper seeds, cloves and crushed green cardamoms.
Now add soaked gram daal. Sauté for a minute. Then add rice and again sauté for 30 seconds. Add water and mix. Place cooker lid and cook till first whistle and then switch off the flame. Let pressure releases automatically.
When pressure releases open the lid and serve hot khichdi with salad.
