To make the Masala Khichdi, wash ½ cup Rice and soak it in water for 15 minutes. Drain the water and keep it aside. Also, wash ½ cup Moong Dal and soak it in water for 15 minutes. Drain the excess water and keep it aside.

Take a pressure cooker and add the Rice and Dal into it. Add 4 cups of water, salt to taste, and ½ tsp Turmeric powder. Close the lid and cook it until 3 whistle on medium flame.

After 3 whistles, let the pressure go away and keep the khichdi aside.

Now, take a Kadai. Add 2 tbsp Desi ghee and let it melt. Once the ghee melts, add 1 tsp cumin, 1 pinch Hing, 1 inch Cinnamon, 1 black cardamom and 1 green cardamom,2  cloves, and 4 black pepper.

Add 2 chopped green chilli, 1 chopped onion, and ½ cup cauliflower. Saute on low to medium flame. Keep stirring constantly or the veggies may burn.

Add 1 tbsp grated ginger garlic, and ½ cup Fresh Peas as the onion gets soft and cauliflower gets cooked. Stir and cook well. After a few seconds, add 1 chopped tomato, and salt to taste. Stir and mix everything well.

After a few seconds, add ¼ tsp Turmeric powder, 1 tsp Garam Masala, 1 tsp coriander powder, and ¼ tsp Red chilli powder. Mix everything well. Cover the lid and cook for 2 minutes on low flame.

After 2 minutes, remove the lid, add chopped coriander leaves to the mixture, and mix everything well.

Now, add the Khichdi to the mixture. Mix it well.

As the Masala Khichdi seems thick, we will add 1 cup of hot water and chopped coriander leaves. Mix it well and cover the lid. Let it cook for 3 minutes on low flame.

Now, we will prepare a tempering(Tadka) for the Khichdi. Take a tempering spoon or pan, add 1 tbsp desi ghee, and let it melt. As the ghee melts, add chopped garlic. Fry it on low flame.

As the garlic gets fried and turns lighter brown, add 2 Red chilli. Turn off the flame now.

Check the Masala Khichdi. It has cooked well. Turn off the flame.

Pour the Masala Khichdi into a serving bowl. Add the Tadka to the Khichdi. You can also serve it with Pickle and Papad.