First, rinse the split pigeon peas thoroughly and soak for 30 minutes. Take a pressure cooker, add ghee, and heat it. Add mustard seeds, cumin seeds, and curry leaves. Then add onions, garlic, ginger-garlic paste, green chilies, salt, and turmeric powder. Sauté for 2 minutes. Add the split pigeon peas and fresh pigeon peas.

Mix everything and sauté for 1 minute. Close the pressure cooker and cook for 1 whistle. Let the cooker cool. Meanwhile, wash and chop the carrot, beetroot, and fresh garlic. Wash the green peas as well.

Open the cooker and add washed basmati rice and potato. Mix well. Add the chopped carrot, beetroot, green peas, and fresh garlic.

Mix everything, then add salt, red chili powder, and garam masala. Add water as needed and mix well. Drizzle ghee on top, close the cooker, and cook for 3 whistles.

Once the cooker cools, open it and mix the khichdi well. Transfer to a serving plate.

Serve the hot arhar dal masala khichdi with pickle, papad, and buttermilk.