Heat 2 tablespoons of oil in a pressure cooker. Add a teaspoon of cumin seeds and half teaspoon of mustard seeds to it.

Once cumin and mustard seeds start crackling, add 1 tablespoon of ginger-garlic paste and chopped onion to it.

Saute it on medium flame until the onion becomes translucent.

Now, add 1 ½ teaspoons of red chili powder, 1 teaspoon of garam masala and ¼ teaspoon of turmeric powder to it.

Saute all the spices for a couple of minutes. You can adjust the quantity of spices according to your choice. Then, add 2 ½ cups of water to it. Turn the flame to high and let it boil.

Meanwhile, take 1 cup of rice and ¼ cup of toor dal in a bowl. Wash it under the running water.

Add the washed rice and dal to the pressure cooker. Also, add chopped coriander leaves and salt to taste. Mix it well.

Close the lid of the pressure cooker and take 4 whistles on high flame.

Once the steam comes out automatically, open the lid of a pressure cooker.

Serve the hot masala khichdi by adding liitle oil on it. Also, serve the roasted papad and onion with it.