To make Chana Dal Pulao, first, wash and soak rice in water for 20 minutes. Similarly clean, wash and soak bengal gram in a separate bowl for 20 minutes
Next heat ghee in a pressure cooker over medium flame. Add cumin seeds, ginger, garlic, and asafoetida. Fry for 10 - 20 seconds.
Add the chopped onion, and fry till the onion turns golden brown.
Now drain water from the soaked Bengal gram dal. Add it to the pressure cooker along with the salt and spices. Fry for 1 minute.
Add 1 ¼ cups of water. Stir to mix. Pressure cook the dal for 3 whistles over medium heat. In Instant Pot, cook dal for 10 minutes. Turn off the heat. Release the steam manually.
Open the lid, add the soaked rice without water and stir to combine. Taste for seasoning. Once again close the lid of the pressure cooker. Cook the khichdi for 1 whistle over low heat. In Instant Pot, it takes 3 minutes. This time let the steam release naturally from the cooker.
After cooking the chana dal khichdi, fluff it using a fork, cover, and let sit for 5 minutes before serving. This ensures each grain of rice and lentil is non-sticky and fluffy.
Serve Chana Dal khichdi with fresh curd and pickle.