<ul>
<li>
<p>Wash the rice and moong dal together in water until the water runs clear. Soak them for 30 minutes for better cooking (optional).</p>
</li>
<li>
<p>In a pressure cooker or a heavy-bottomed pot, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.</p>
</li>
<li>
<p>Stir in chopped onions and saut&eacute; until they turn golden brown. Add ginger-garlic paste and green chilies; cook for a minute until fragrant.</p>
</li>
<li>
<p>Add chopped tomatoes and mixed vegetables. Saut&eacute; for 2-3 minutes until the vegetables soften.</p>
</li>
<li>
<p>&nbsp;Add the rinsed rice and moong dal to the pot. Mix well with the vegetable mixture.</p>
</li>
<li>
<p>Add turmeric powder, garam masala, and salt. Pour in the water, stir everything together, and bring it to a boil.</p>
</li>
<li>
<p>If using a pressure cooker, cover it and cook for 2 whistles. If using a pot, cover and simmer for about 20-25 minutes, or until everything is cooked and the water is absorbed.</p>
</li>
<li>
<p>Once cooked, let it rest for a few minutes before opening the lid. Fluff the khichdi with a fork, garnish with fresh coriander leaves, and serve hot.</p>
</li>
</ul>