In a pressure cooker, combine rice, masoor dal, broccoli, peas, turmeric, hing, oil, and 2.5 cups of water.

Pressure cook until the rice and dal are cooked through.

In a saucepan, bring water to a boil and add spinach leaves. Let it sit for one minute.

Drain the spinach in a colander and transfer it to a bowl of cold water.

Grind the spinach to a paste in a mixer grinder and set aside.

In a wide pan, heat oil and add bay leaf, cumin seeds, chopped garlic, hing, green chilies, and chopped onions.

Saute until the onions are lightly browned.

Add the pureed spinach and mix well.

Lower the flame, add the cooked dal and rice mixture into the pan and combine with the spinach mixture.

Add the diced tofu, water (if needed), and salt.

Add garam masala, if using.

Cook for 2-3 minutes and turn off the flame.

In a tadka pan, heat ghee/oil and add sliced garlic. Cook until the garlic starts to brown.

Pour the garlic tadka over the khichdi.

Garnish with sliced tomatoes and serve hot.