To make Chana Dal Pulao, first, wash and soak rice in water for 15 minutes. Similarly clean, wash and soak bengal gram in water for a15 - 30 minutes
Next heat ghee in a pressure cooker over medium flame. Add cumin seeds and asafoetida Fry for 10 - 20 seconds.
Add the chopped onion, and fry till the onion turn golden brown in color. Add ginger-garlic paste and fry for another 10 - 20 seconds to remove the raw smell.
Now drain water from the soaked Bengal gram dal. Add it in the pressure cooker along the salt to taste and spices. Fry for 1 minute.
Add 1 1/4 cup water. Stir to mix. Pressure cook the dal for 2 - 3 whistles over medium heat. Turn off the heat. Let the steam release naturally from the pressure cooker.
Open the lid, add the soaked rice without water and stir to combine. Add the remaining 1 1/4 cup of water. Taste for seasoning. Reduce the heat to low and let the rice cook uncovered over slow heat.
Once all the water is evaporated, cover the pressure cooker, and cook khichdi for 5 - 10 minutes.
After cooking the chana dal khichdi, fluff it using a fork, cover, and let sit for 10 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.