Heat a saucepan with oil. Add cumin seeds and chopped onions. Fry until the onions turn bright pinkish and seeds darker brown.
Add in haldi and red chili powders. Stir and mix well.
Now add rice and all the different kinds of dal. Pour in water. Stir and mix the salt. Cook until the rice and dal grains become soft, and the water has not completely dried up to form a moist khichadi.