Rinse rice and tur dal together and keep them aside.
In melted vegan ghee, temper mustard and cumin seeds. Once they crackle, add bay leaf, cloves, curry leaves, and asafoetida, Then add garlic and ginger paste along with minced green chillies. Fry for 30 seconds.
Add the chopped beetroot and carrot along with salt and saute for another 30 seconds then add spices and mix to combine.
Add the rinsed rice and tur dal and water to the pot. Cook for 12 minutes then manually release pressure naturally.
Meanwhile, heat vegan ghee in a tadka pan. Fry dried red chillies, green peas, fried onions, Kashmiri red chilly powder, and chopped cilantro.
Pour the prepared tadka over the khichdi. Add lemon juice. Mix and serve.
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