Wash and Soak all 3 dals in warm water for 30 minutes.
After 30 minutes of soaking, wash rice and keep aside, while you prepare and chop your vegetables.
Add the chopped onions and tomatoes. Crush, green chilli, ginger and garlic.
In a pressure pan heat oil. Add cumin and mustard seeds. Add hing, crushed chilli, ginger, garlic, onions and cook.
Once onions looks cooked, add tomatoes and saute until soft. Add all the spices leaving salt.
Add soaked and drained the water of the dals, and add washed rice and mix.
Add salt as per taste.
Add 4 1/2 cups water.
Close the lid of the pan and take 2 whistles.
Let the pan cool naturally. Mash and mix with a ladle.
Add 2 cups or more water to get desired consistency of the khichdi. Add chopped coriander leaves and mix.
Prepare tempering, add ghee to a small kadhai. Add cumin seeds and roast. Add hing and dry red chillies and roast.
Add Kashmiri red chilli powder, turn off the flame immediately. Mix the chilli powder with ghee.
Add this tempering to the khichdi.
Serve hot.
