Wash and soak 1½ cup toovar dal and ¾ cup rice and keep aside.

Heat 2 tbsp oil in a pressure cooker. 3) Add the mustard. After it splutters add the whole jeera, cloves, cinnamon, curry leaves, chopped onions and green chilies.

Fry till the onions are golden brown in color.

When the onions are golden brown, add the chopped tomatoes and the dry masala powders.

Cover and cook till the oil starts to separate from the masala.

Add the washed rice and dal to the cooked masala and 6 ¾ cups water. Close the cooker.

Cook for 3 whistles.9) For the tempering:- Heat 2 tbsp oil in a kadai. Fry the minced garlic till golden brown. Add the curry leaves and whole red chillies.

Pour it over the kichadi and serve.