Wash and soak dals and rice together for 20 mins.
Heat ghee in a pressure cooker, add mustard seeds, cumin seeds, peppercorns, cinnamon, cloves, and red chilies. Once they start to splutter, add ginger and saute for a few seconds. Then, add turmeric powder, curry leaves, asafoetida and stir once.
Next, add the chopped vegetables, dals, rice, red chili powder, peanuts, salt and about 5 cups of water. Cook for 4 whistles or until the mixture is cooked to mush.
Once the pressure falls, remove the lid and mix well. Adjust the consistency by adding water if needed. Bring the mixture to a boil again if the water is added.