Rinse the rice and dal well 2-3 times with water. Chop all the vegetables.

Heat 1 tablespoon ghee in a pressure cooker. Add asafoetida and cumin seeds. Add the rinsed rice and dal, then add the cracked wheat. Add salt to taste and a little garam masala.

Add water and cook for 3 whistles. Let the pressure release naturally.

In a separate pan, heat 2 tablespoons ghee. Add onions and sauté until lightly golden. Add carrots (add vegetables that take longer to cook first) and sauté for 2-3 minutes.

Add salt, red chili powder, and coriander powder. Sauté for 1 more minute.

Add the prepared masala to the cooked khichdi and mix well. Serve hot, drizzled with 1/2 tablespoon ghee on top.

Note: Use three times as much water as the total amount of rice, dal, and cracked wheat. If you prefer a thinner khichdi, use four times as much water.