Combine rice and lentils in a bowl. Rinse with water 2 - 3 times. Soak in clean water for 15 minutes.
Set the SAUTE mode of the instant pot for 10 minutes.
Add ghee to the inner pot. Once the ghee is hot, add asafoetida and chopped onion. Fry onion till it becomes light golden. This takes 3 - 5 minutes.
Next, add ginger garlic paste, tomato, red chili powder, turmeric powder, coriander powder, salt, and cook for 2 minutes to break down the tomato.
Drain all the water from the soaked lentils and rice. Add them to the inner pot along with the vegetables. Saute until the set timer beeps.
Add 4 cups of water, garam masala, and stir to combine. Seal the lid of the instant pot. Set the steam valve to the SEALING position. PRESSURE COOK for 5 minutes.
After 5 minutes, you can either wait for the natural release of steam or do a quick release. I prefer natural release.
For tadka (tempering), heat ghee in a small pan over the stovetop. Add cumin seeds, garlic, red chilies, and powder. Cook for less than 1 minute. Turn off the heat. Pour this tadka over the piping hot khichdi.
Serve masala khichdi warm with pickle and curd.