First, wash the rice, split mung beans with skin, yellow split mung beans, split pigeon peas, and peanuts thoroughly. Soak them for 15 minutes.

In a pressure cooker, add 6 cups water and bring to a boil. Add turmeric powder and salt. Then add the soaked rice and lentils.

Chop the potatoes, peas, and carrot, and add them to the cooker. Close the lid and cook for 3 whistles.

For the garlic-chili chutney, crush the garlic, ginger, and red chili powder together until smooth.

Chop the onions and green chilies. Set aside the curry leaves, bay leaf, cloves, and black peppercorns. Heat oil in a pan, add mustard seeds, then add green chilies, dried red chili, bay leaf, curry leaves, cloves, and black peppercorns.

Add the chopped onions and sauté until golden brown. Then add the tomato.

Mix well and cook until the tomato softens. Add salt and mix. Add the garlic-chili chutney and mix again.

Add ghee, coriander powder, and garam masala. Mix well. Add 1 glass of water and boil for 2 minutes. The tempering is ready.

Once the pressure cooker has cooled, open it. Add the prepared tempering to the khichdi and mix well.

Serve the Kathiyawadi Masala Khichdi on a plate with buttermilk and papad.

Enjoy your meal!