Heat a pressure pan with coconut oil.
Add Asafoetida (if using), cumin seeds and let it sizzle.
Add onions and stir. Add grated ginger, mix and cook till the onions turn pink.
Add tomato, carrots, beans, peas, red cabbage and mix well.
Add drumstick leaves or methi, Masoor dal. Moong dal and mix well.
Add 2 cups water, red chili or curry powder, turmeric powder, salt and mix to combine.
Close the pan with lid and let it cook for 3 whistles over medium flame.
Switch off stove and let the pressure release by itself.
Open lid, mix vigorously with a wooden ladle to mash everything together.
Transfer the dal khichdi to a serving bowl.
Drizzle a tsp of ghee or coconut oil on top and serve piping hot with some dry curry or potato chips.