Wash rice and daal 2-3 times with enough water.
Now soak them together in 3 cups of water for 15 minutes.
Add soaked rice, daal (along with the water in which it is soaked) 1 chopped tomato and 1 tsp of ghee in the pressure cooker.
Pressure cook on medium heat for 3 whistles or cook till it become soft and mushy.
When cooker cool down completely open the cooker and mash it with a ladle.
Now add 3.5 cups of hot water in the cooker and mix well.
Add salt, turmeric, chili powder, coriander powder, chopped green chilies and ginger.
Mix well and cover the pan with a lid to avoid spluttering and let it simmer for 10 minutes.
Heat ghee in a small pan and add cumin seeds and asafoetida
When cumin become golden, remove from the flame, add a pinch of chili powder and pour over the khichdi and mix.
Now switch off the flame and add lemon juice and chopped fresh coriander and mix.
Serve hot with a spoon full of ghee on top.