Wash the lentils and the rice till done. Soak for around 20-30 minutes and drain.

In a pressure cooker, add the lentils and rice along with the water, chillies, turmeric and salt. Add a splash of ghee.

Pressure cook on low flame for around 40-45 minutes. This will ensure that the lentils don't push up and mess up your stove. Allow the pressure to go by itself.

Meanwhile, heat the ghee. Splutter the cumin and put the hing.

Add the ginger garlic paste and saute for a minute.

Add the onion and saute with a little salt till wilted.

Add the masala powders and cook for a minute. Add the tomatoes, splash in some water and cook on low flame till the masala is totally mashed up. Make sure to keep stirring in between and adding little water if the masala sticks to the pan.

Open the cooker and give the kichdi a good mix. If you feel the water is less, add sufficient hot water as per the consistency you would like and bring it to a boil.

Add in the cooked masala and give a good mix. Add in the kasuri methi and coriander leaves, and finally adjust seasoning.

Enjoy hot with raita and a dollop of achar!