To prepare khichdi, combine the rice and dal in a bowl and wash 2-3 times until the water runs clear. Drain and keep aside.
Chop the garlic finely. Cut the ginger into juliennes. Slice the onion thinly.
Heat the ghee in a pressure pan. Instant Pot or stove top pan is also fine. Fry the cumin seeds, tejpatas, curry leaves and dried red chilli until the seeds splutter.
Add the onion, ginger, garlic and fry on a medium-high flame until onion is slightly brown.
Combine the turmeric, chilli and coriander powder along with the fried onions and other spices.
Mix in the drained rice and dal along with salt. Stir on medium flame for 1-2 minutes.
Add 5 cups water and bring to a simmer.
Close the lid of the pressure pan with the weight plugged in and allow to cook until 1 whistle (full pressure). Switch off and open the cooker once pressure drops. The result should be mushy and soft, like a porridge.
Serve hot along with a drizzle of ghee if you like, paired with yogurt, mango pickle and papads.