In a large bowl, add 1 cup Surti Kolum, 0.5 cup Toor Dal, and 0.5 cup Moong Dal. Wash them thoroughly 2-3 times until the water runs clear. Soak the mixture in plenty of water for 10-15 minutes.

Heat 1 tbsp ghee and 1 tsp oil in a pressure cooker over high flame.

Add 0.5 tsp cumin seeds, 2 bay leaves, 1 red chilli, and 0.25 tsp asafoetida. Stir well and cook until the onions turn translucent.

Add 1 tsp chopped ginger, 1 tbsp chopped garlic, and 1 chopped green chilli. Stir for a minute on high flame.

Add 1 large chopped tomato and a pinch of salt. Cook until the tomato becomes mushy.

Stir in 0.5 tsp turmeric powder, 0.5 tsp Kashmiri red chilli powder, and 0.5 tsp coriander powder. Add diced 2 potatoes, 1 diced carrot, 0.5 cup cauliflower florets, 10-12 French beans, and 0.5 cup green peas. Cook on high flame for 1 minute.

Discard the soaking water and add the soaked Surti Kolum, Toor Dal, and Moong Dal to the pressure cooker. Stir well.

Add 8 cups of water and salt to taste. Mix thoroughly and close the lid. Cook the khichdi for 4 whistles over medium flame.

Once cooked, switch off the flame and let the cooker de-pressurize naturally. Open the lid and gently mix the khichdi. Adjust the consistency by adding hot water if needed.

Stir in a pinch of garam masala, roasted kasuri methi powder, and a handful of fresh coriander.

Your flavorful Masala Khichdi is ready to be served hot. Enjoy it with curd, pickle, papad, and onions.