Soak Dalia & dal for 10 minutes in water, wash it, keep aside. Take a pressure cooker, add Dalia, dal, salt, hing, haldi powder & oil. In goes 2 cup water (adjustable).

Place the lid, give 4 whistles on high flame. Lower the flame, cook it for 5 minutes. Turn off the flame, allow it to depressurise naturally. Open the lid after a minute, keep aside.

Take a wok, add oil, heat it. In goes tejpatta, hing & zeera, let it splutter.

Add in onion, stir fry it till light brown. In goes ginger garlic & green chilli, stir fry it until rawness is released.

Now add veggies except cabbage, stir fry it for a minute. In goes cabbage, stir fry it for a minute.

Add in salt, haldi powder, red chilli powder, dhania powder & garam masala powder, mix it well. In goes ghee, cook it for a minute.

Now add cooked khichdi, mix it well.

In goes 1 cup hot water, mix it well. Cook it stirring till a lil thick.