Rinse and wash moong lentils and rice together. 

Soak both rice and lentils for 30 minutes in water.

After 30 minutes, drain all the water and set aside

Sautéing Onions, Tomatoes, Spices

Heat ghee or oil in pressure cooker. Add cumin seeds. When cumin splutters then add onions.

Sauté onions until translucent. No need to make onions light brown or golden brown.

Once the onions become translucent, then add tomatoes, green chilli and ginger.

Mix and add turmeric powder and asafoetida. Mix again and sauté until the tomatoes softens.

Add the rice and moong lentils to the pressure cooker.

Stir and sauté for a minute. Add water and season with salt.

Mix well. Check the taste of the water and it should be slightly salty.

Instant one Pot Khichdi

Press the sauté function of your IP. Let the display read 'hot'. Add ghee or oil. Fry cumin seeds until they splutter.

Add onions and sauté until they soften. Tip in the tomatoes, ginger, green chillies and sauté stirring often until tomatoes soften. Stir in the turmeric powder and asafoetida.

Add soaked rice and lentils. Stir deglazing if needed.

Pour 3.5 cups water and salt. Deglaze removing any stuck ingredients from the bottom of the pan.

Seal with the IP lid and set the valve to the sealing position. Pressure cook on high pressure for 9 minutes. When you hear the beep sound, wait for 10 minutes and then do a quick pressure release lifting the valve carefully.

Check the khichdi consistency. If it is too thick, add some hot water and sauté for 1 to 2 minutes using the sauté function. If khichdi has a thin consistency, sauté for some more minutes until you get the desired consistency. Serve hot or warm.