firstly, in a large bowl rinse and soak ½ cup rice, ½ cup moong dal for 10 minutes.
in a cooker heat 1 tsp ghee and add soaked dal and rice.
saute for 2 minutes, or until the dal turns aromatic.
now add ¼ tsp turmeric, ½ tsp salt and 3¼ cup water. mix well.
cover and pressure cook for 5 minutes.
in a large kadai heat 2 tbsp ghee. add 1 tsp cumin, 1 bay leaf and pinch hing.
saute on low flame until the spices turn aromatic.
now add 1 onion, 1 tsp ginger garlic paste and saute well.
further, add 1 tomato and saute until the tomato turns soft and mushy.
keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
saute for 2 minutes or until the spices turn aromatic.
now add cooked rice and dal.
also, add 1 cup water and mix well adjusting consistency as required.
cover and simmer for 5 minutes or until the flavours are absorbed well.
finally, add 2 tbsp coriander and enjoy dal khichdi with pickle and curd.