Method for cooking dal:

Wash & soak all the dals for at least half an hour.
Now take pressure cooker, add ghee and heat it well, further add cumin seeds, ginger & green chilli, stir once & add all the soaked dals.
Further add turmeric powder, salt and water, fill water up to 1 inch above the dal surface, stir once and pressure cook for 3-4 whistle on medium heat. Let the cooker depressurize naturally to open the lid.

Method for cooking rice:

Wash the rice well and soak it for at least 15-20 minutes, by the time set water for boiling the rice, make sure to add salt in the water.
Once the water has boiled and the rice has soaked well, add the soaked rice in roaring boil water and boil the rice for at least 6-7 minutes, once boiled strain them and keep them aside.

Method for Dal Khichadi:

For the first tadka, set a pan on medium heat, add ghee & heat it well, further add cumin seeds and let it crackle.
Further add onions, garlic, ginger and green chillies, stir and cook until the onions turn translucent and the garlic is also cooked.
Now add, whole red chillies, tomatoes and salt, stir & cook until the tomatoes turn mushy.
Further lower the flame & add powdered spices and mix well, add little hot water to avoid the burning of the spices.

Now add the cooked dal and rice, stir and cook for 2-3 minutes.
After cooking the dal & rice with the tadka if you feel the khichdi is little thick, you can add little hot water to adjust the consistency.
Now add the mango powder, kasuri methi, lemon juice and freshly chopped coriander greens. Stir & cook for a minute, your restaurant style dal khichdi is ready.
To elevate its flavour serve wy pouring a fresh tadka,