Heat the oil in a pressure cooker. Add cumin seeds, as it crackles, add garlic and ginger. Saute for a minute. Add chopped onion, aloo, tomato, chilli and turmeric powder. Then add mixed dal rice, salt and red chilli powder with water. Stir and cover the lid. Pressure cook for 1 whistle at high flame, then for 2-3 whistles at low flame.

For tempering, heat the ghee in a pan, add mustard seeds, as it crackles, add hing, curry leaves, dry red chilies and red chilli powder. Pour immediately over the prepared khichdi. It's ready. Serve with salad/curd/pickle/papad.