Take moong dal, toor dal, rice in a bowl. Mix well. Wash 2-3 times with water and then add some water and soak for a minimum of 1 hour. ( Use short grain rice. I had used the jasmine rice as it gives a lovely aroma and sticky texture to the khichdi).
Heat oil and ghee in a pressure cooker pan. Add whole spices - bay leaf, cloves, whole black pepper, cardamom, cinnamon, dry red chili.
Once the oil and ghee is heated up add mustard seeds and cumin seeds. As soon as they crackle add asafoetida and curry leaves. Saute.
Add the chopped onions and chopped garlic. (You can also add chopped ginger if you want). Add salt and saute till onions are translucent on medium heat.
Add peanuts. (It is optional. I like the crunch in the khichdi and hence love add peanuts ).
Add the chopped potato. (This is optional and also can be swapped with other veggies such as eggplant, carrot, peas, tuvar dana as per your choice).
Add spices - turmeric powder, red chili powder , coriander cumin powder.
Saute everything well till masala nicely roasted and aromatic on medium heat.
Drain the soaked dal and rice. Keep the water aside. Add the drained rice and dal in the pressure cooker pan.
Saute well on medium heat.
Add water. (I had approximately added 2.5 cups of water including the water remained after draining the dal and rice. You can add more or less depending on the consistency of khichdi you want. For mushy khichdi add more water and for less mushy khichdi add less water).
Add salt and mix well . Cook till one boil comes on medium heat stirring in between. Now cover the lid of pressure cooker and put the whistle on. Cook for 4 whistles on high heat and 2 on low heat.
Let the pressure cooker cool by itself. Remove the whistle and open the lid. The moong toor dal ni vaghareli khichdi is ready to serve.
Serve the hot moong toor dal ni vaghareli khichdi with plain yogurt, onion, papad and pickle. Enjoy!!