To prepare khichdi, mix the split moong and rice in a bowl. Wash it three to four times with water. Soak the mix in water for around 20 minutes.
In the cooker, heat a teaspoon of ghee. Add the cumin seeds and let them crackle. Fry the sliced onions until translucent.
Add turmeric powder, rice and lentils, and stir to combine. Season with salt and curry powder.
Add frozen peas (if using) and water. Water must be 3-4 times the quantity of the rice-lentil mix. In this case, roughly 3 cups. Let it come to a boil. Close the lid of the cooker, with the weight. Get the flame to SIM after 3 whistles. Switch of the flame in 3-4 minutes.
Open the cooker lid after pressure has dropped. Serve the khichdi onto a plate and top with a little ghee for that absolutely divine aroma. Eat it piping hot, with your favourite pickles and a bowlful of yogurt.