Method 
Steps:

1. Roast lentils and rice at 180 degrees for 5 minutes. Then wash and strain.
2. Heat oil and ghee in the pot, then add bay leaf, cinnamon and fresh cumin seeds. Fry for a minute.
3. Add onion and sauté until golden brown for about 3 minutes on a medium to high heat.
4. Tip the garlic and ginger paste and fry.
5. Dilute all the powdered spices with 50 ml of water and pour on the onion mixture and cook for 2 to 3 minutes until the oil separates from it.
6. Add sliced tomatoes and cook for another 3 to 5 minutes, then add all the rice and pulses and cook for a couple of minutes. Stir to combine everything well.
7. Pour over 8 cups of hot water and bring it to a boil, then simmer for 20 to 25 minutes until the rice and pulses soften and thicken.
8. Add green chilli, turn off the heat and pop the lid onto the pan.
   
   For tempering and garnish:
   ◦ Heat the frying pan with oil and ghee, add red chilli and fresh cumin seeds and fry for 30 seconds, then add onions and fry until golden brown.
   ◦ Pour the tempering mixture (straight from the pan, whilst still hot) over the khichuri and mix it well.
   ◦ Finally, garnish with roasted cumin and garam masala on top and a tablespoon of ghee. Then close the lid and finish cooking for a few more minutes.