To make Kathiyawadi Khichdi:
Rinse the rice and lentils thoroughly and soak them in water for about 30 minutes.
Using a mortar and pestle, coarsely grind the ginger, garlic, red chili, and green garlic into a paste.

Heat 1 tablespoon ghee in a pressure cooker. Add asafoetida, fenugreek seeds, cinnamon stick, cracked wheat, and black peppercorns. Sauté until fragrant.
Add the soaked rice, tomatoes, peanuts, and all the vegetables—potatoes, cauliflower, carrots, and peas—into the pressure cooker.

Add coriander powder, red chili powder, turmeric powder, cumin powder, salt, and sugar. Pour in water (about 3 cups) and mix everything well. Close the pressure cooker lid and cook on high heat until you hear 1 whistle. Let the cooker cool down before opening.

For the tempering:
Once the khichdi is cooked, prepare the tempering in a separate skillet or pan.
Heat oil or ghee, add asafoetida, whole dried red chilies, and cumin seeds. Let them splutter, then add chopped green onions and sauté until they change color.

Add the prepared ginger-garlic masala, green onion tops, roasted cumin powder, turmeric, and red chili powder. Sauté until the oil separates.
Pour the tempering over the cooked khichdi and mix well.
Your tasty and delicious Kathiyawadi Khichdi is ready.

Garnish with fresh green onion tops and a squeeze of fresh lemon juice (optional).
Serve the prepared Kathiyawadi Khichdi hot in a bowl with ghee, yogurt, pickle, or papad.

This dish is often cooked with spices and ghee, and you can add extra vegetables to enhance its flavor and nutrition.

Khichdi is a traditional Indian dish mainly made from rice and lentils (usually mung dal), cooked together to a porridge-like consistency.