• Add rice and moong dal to a pot. Rinse them at least thrice & drain water completely. If you do not have a cooker, then soak them for 30 to 40 mins. This will help them cook faster.
• Heat ghee in a pressure cooker or pot on a medium heat. Once the ghee is hot, add bay leaf (optional) and cumin seeds.
• Soon the seeds begin to splutter, then add ginger & saute until fragrant, for about 30 to 60 seconds & sprinkle hing.
• Add onions and green chilies. Saute them until the raw smell of onions goes away & they begin to turn golden.
• Next add tomatoes, carrots, beans, salt and turmeric. Saute for 3 to 4 mins. 
• Then add drained daal and rice. Saute for 3 to 4 mins.
• Pour 4 cups water for porridge like consistency or 3 cups for mushy consistency.
• Stir well & taste the water. Add more salt if needed.

How to Make Khichdi in pressure cooker

• Cover the pressure cook and let it cook for 2 whistles on a medium flame for a mushy khichdi. Cook for 4 to 5 whistles on a medium flame for porridge consistency. 
• Let the pressure release on its own, then open the lid and mix well. If the consistency is too thick for your liking, pour about ½ to ¾ cup hot boiling water and simmer for 1 to 2 mins until dal khichdi begins to bubble. Taste test and adjust salt.

Khichdi in regular pan or pot

• If cooking in a pot, bring water to a boil on a high flame. Then reduce the flame to medium to low and continue to cook.
• Leave the pot uncovered or partially covered so the froth won't overflow. Keep checking and add more hot boiling water (about ½ to ¾ cups) as needed until the lentils are fully soft cooked. 
• When both are done, mash the khichdi slightly so you get a thicker consistency. Adjust salt as needed.
• Transfer to serving plates and pour 1 tsp ghee on the hot khichdi. Serve with papad and pickle.

Instant Pot Khichdi

• Press saute button (medium) on your Instant pot. Pour ghee to the steel insert.
• As soon as the ghee melts, add bay leaf and cumin seeds.
• When cumin begins to sizzle add onions & chopped chili. 
• Saute until onions turn transparent. Next add in ginger, hing, tomatoes, all veggies & turmeric. 
• Saute for 2 to 3 mins until tomatoes turn mushy. 
• Add drained rice & lentils. Saute them for another 2 to 3 mins. 
• Next add salt & pour water. Deglaze the pot by scraping the bottom with a spatula to remove bits of food stuck in there if any. Mix well & taste the water. 
• Add more salt if needed. Secure the lid & move the steam release handle to sealing.
• Press the pressure cook or manual button (high pressure). Set the timer to 8 mins. Or you can also press porridge button & set timer to 9 mins. 
• Once it is done, the instant pot beeps, then press cancel and switch off. 
• Wait for a natural pressure release for 10 minutes & release the rest manually.
• When the float valve drops, open the lid & stir gently.
• If you like soupy khichdi, add some hot boiling water to bring to consistency you like. Saute for 1 minute if you prefer.
• Top dal khichdi with little ghee & serve with pickle or papad or chutney.