Rinse your rice and daal until the water runs clear
Heat your pot on high. Add in oil when hot
Add in bay leaf and whole cumin. Fry for a couple minutes until cumin starts to pop
Add in ginger and garlic paste. Stir for a couple minutes until raw smells are gone, do not brown
Add in white onions, fry for a minute, then add in your tomato and ground spices. Fry in the oil until all the liquid is gone. Add in a splash of water and reduce until the oils come out again.
Add in your rice and lentils. Fry in the oil for a few minutes so they get nice and flakey. Then add in 3 cups of hot water and half your salt. Cover and lower the temp to low. Let it simmer until the rice/lentils are cooked. About 10 minutes
Once your rice is cooked and fluffy, pour in another 2 cups of water and your whole green chilis. Bring back up to a boil, turn it down to low, and stir for a few minutes to bring the khuchuri together. The mixing will make it a little creamy.
Taste and add the rest of your salt in slowly to use as much as you need per your taste. Once it gets to the creamy consistency you want, take it off the heat.
Plate and top with some melted ghee or mustard oil when serving, and enjoy!