Rinse the rice, toor dal, and moong dal under cold water until the water runs mostly clear.

Finely chop the carrot, beetroot, green beans, potato, onion, tomato, and fresh coriander.

Add the rinsed rice, dals, chopped carrot, beetroot, green beans, and potato to the pressure cooker.

Pour in 2 cups water and add half the salt and 1 teaspoon turmeric powder.

Pressure-cook the mixture over medium heat for 12 to 15 minutes, until the rice, lentils, and vegetables are very soft.

Heat 1 tablespoon butter in the opened pressure cooker or a separate pan over medium heat.

Add the chopped onion and sauté for 3 to 4 minutes until softened.

Stir in the chopped tomato and cook for 3 to 4 minutes until it breaks down.

Add the remaining salt, 1 teaspoon turmeric powder, red chilly powder, coriander powder, cumin powder, and pav bhaji masala.

Mix in the boiled green peas and cook the masala for 2 minutes.

Mash the khichdi directly in the cooker until creamy, leaving a few soft vegetable pieces for texture.

Simmer the khichdi for 3 to 5 minutes, adding a small splash of water if it is too thick.

Serve the Pav Bhaji Khichdi hot and top each bowl with butter and fresh coriander.

Crush the papad over the khichdi immediately before eating for a crisp garnish.