1. Wash the rice and the dal.
2. Soak them together for about 30 minutes.
3. Pressure cook the rice and dal with salt , turmeric powder, vegetables, butter and water.
4. Cook for 8 to 10 minutes (about 2 whistles).
5. If you want spicy khichdi, garnish it with tempering.

For Tempering:

1. Heat ghee in a ladle, add cumin seeds, and asafoetida powder.
2. When the seeds crackle add slit green chillies and curry leaves.
3. Fry for a second and pour this tempering on the Khichdi.