Peel and finely chop the green vegetables. Soak the lentils and rice, and lightly crush the millet with a pestle, then winnow it and soak that as well.
In a pressure cooker, heat 2 tablespoons of ghee and add asafoetida, cumin seeds, green chilies, and ginger. Sauté for a few seconds until the ginger is lightly browned. Then add the chopped tomatoes and cook until they soften. Once the tomatoes are soft, add the remaining vegetables, mix well, and add salt and turmeric powder to taste. Cook for 1 minute.
Now, add water as needed, and also add the soaked lentils, rice, and millet after draining the water.
Now, mix the khichdi, add a spoonful of ghee, close the pressure cooker lid, and let it cook for four whistles. After the whistles, turn off the gas and leave it as is until the pressure is released.
After the pressure cooker releases the steam, take a little ghee in a small pan, add asafoetida and cumin seeds, and let them splutter. Add a little garam masala and temper the khichdi with this mixture. Now, serve the khichdi hot with some more ghee. This khichdi is very tasty and also very healthy. It is mostly made in our home during Makar Sankranti.
