In a mixing bowl, combine ¾ cup rice, ¼ cup yellow moong dal, ¼ cup green moong dal, and ¼ cup tuvar dal. Rinse well with water. Soak the rice and dal mixture in water for 20 minutes.

In a pressure cooker, add 4 cups water, the soaked rice and dal mixture, potato pieces, carrot pieces, green peas, peanuts, turmeric powder, and salt. Mix well and bring the water to a boil. Cover the lid and pressure cook on high flame for 4 whistles. Turn off the heat and let the pressure release naturally. Once the pressure is released, open the lid. The dal and rice should be cooked thoroughly.

To prepare the garlic chutney, crush 7-8 garlic cloves, a pinch of salt, and 1 tsp red chili powder in a mortar and pestle. Set aside.

In a pan, heat 2 tbsp ghee and 2 tbsp oil. Add mustard seeds, cumin seeds, hing, cloves, black peppercorns, cinnamon stick, dry red chilies, and curry leaves. Sauté until fragrant.

Add sliced onions and sauté until they turn translucent.

Add 1 tbsp of the prepared garlic chutney and sauté for a minute.

Add the tomato slices and salt. Cook until the tomatoes are soft and mashed.

Add turmeric powder, red chili powder, coriander powder, and sambar masala along with a little water. Cook the spices until oil begins to separate from the sides.

Turn off the heat, let the tempering cool slightly, then add ½ cup curd and whisk until smooth. Return the pan to the heat and cook until the oil releases again.

Add the cooked rice and dal mixture to the tempering and mix well. Adjust the khichdi’s consistency by adding hot water as needed.

Drizzle with 1 tbsp ghee, cover the pan, and cook on low flame for 5-7 minutes to allow the flavors to meld.

Turn off the heat, garnish with chopped coriander leaves, and serve the Kathiyawadi khichdi hot with masala chaas and papad.