Wash and soak the rice and dal for 1 hour.
Heat 2 tablespoon oil in a pressure cooker.
Add 1 1/2 sliced onions while keeping some for caramelizing later on
Let cook till soft
Add the tomato puree and Cook till it changes colour.
Add in the mustard seeds and jeera.
Put in all seasonings like pav bhaji masala, garam masala, red chilli powder, haldi, salt, green chilli.
Stir fry for about 20 seconds.
Drain the rice and dal and add to the fried mixture.
Stir fry for a couple of minutes.
Add in water and cook for 3 to 4 whistles on full flame.
The water level should be about 3/4 inch above the rice and dal mix.
Let stand till the pressure releases.
Prepare the tempering by heating 2 tablespoon oil in a non stick pan.
Keeping the flame high, add in the remaining onions.
Stir fry continuously and let them get fried and caramelized.
Don't let them get burnt.
Toss in the garlic too and Let it change colour.
Shut off the flame and drain them on a tissue paper.
Open the cooker and Add 1 to 1 1/2 cups water.
Let it come to a boil on full flame.
Shut off the flame.
Remove the khichdi in a big serving bowl.
Sprinkle the onion and garlic all over and Serve hot.
Adjust khichdi consistency as per your liking.
