Soak the rice and lentils in water for 30 minutes.

Tie the whole spices in a piece of cloth to make a spice pouch. In a pressure cooker, add the soaked rice and lentils with water, and place the spice pouch in the cooker.

Add salt, turmeric, and ghee. Cook for 4 whistles.

After opening the cooker, remove the spice pouch so the flavors mix into the khichdi.

In a pan, heat ghee and add asafoetida, cumin seeds, and mustard seeds.

Add curry leaves, chopped onion, green chilies, and garlic paste. Sauté, then add the tomato and cook until it softens.

Mix in cilantro and ground cumin. Add all the chopped vegetables and cook until they are tender.

Once the vegetables are cooked, add asafoetida, salt, turmeric, and Kashmiri red chili powder. Mix in the cooked khichdi and cook together. Your masala khichdi is ready. Garnish with cilantro and serve with yogurt.

Before serving, mix in some ghee and serve the khichdi.