Wash and soak Dal rice for an hour atleast. Cut vegetables. Make ginger garlic paste. I added green chillies as my chilli powder is quite mild.
Heat oil in a cooker. Crackle mustard seeds, then add jeera and asafoetida. Add ginger garlic paste, fry and then add onions. Let the onions be translucent and then add all the vegetables.
Add spices in the vegetables, mix well and let them fry till oil oozes. Add 1 ltr water. Bring water to bubble boils. Adjust seasoning if needed. Add Dal and rice.
Turn off the heat. Cover with a plate and let it rest until 15 min before serving. You'll see that the rice grains are cooked and dal is puffed.
Heat the remaining 15 ml water to khichdi, combine and close the cooker. Let it release whistle once or twice on medium to low flame. Turn off the flame and let the cooker cool down on it's own.
Serve khichdi with fresh curd, achar, onion and papad.
