Wash the toor Dal and put it in a pressure cooker add salt and 1 pinch turmeric and cook it for 1 vissel over high flame. Similarly wash rice and add water and salt and cook it for 2 vissels over high flame and keep both of them aside. Do not soak the Dal and rice in advance.
In a cooking pan take 2 tbsp ghee, once the ghee becomes hot add bay leaf, cinnamon stick, jeera and whole red chillies and let it cook for 1 minute. Then add hung and again cook it for 30 seconds.
Then add finely chopped onions to the pan and cook the onion for 5-8minutes till they turn translucent. Then add chopped ginger and mix well and again cook it for another 8-10minutes on medium to slow flame. Then add garlic and mix well and again cook it for another 2-3minutes.
Then add finely chopped tomatoes mix well, then add red chilli powder, turmeric powder and mix well, let the masala cook for 5-8 minutes, then add raw peanuts mix well and cook it for another 5 minutes.
Then add the cooked Dal and rice mix well, add finely chopped coriander and cook it on low flame for 10-15minutes.
After 15minutes of cooking the mixture will thicken, then add lemon juice, adjust the seasoning by adding salt and red chilli powder, mix well and cook it on low flame for another 10minutes, then switch off the gas.
For the tadka heat oil in a small pan, once the oil becomes hot add jeera, garlic a the red chilli powder, cook it for 20 seconds and pour it over the Khichdi, garnish with coriander and serve hot.
