Wash the rice and lentils thoroughly. Soak them in water for about 30 minutes.

Using mortar and pestle, ground ginger, garlic, green chili, and green garlic to a coarse paste.

In a pressure cooker, heat a teaspoon of ghee. Add hing (asafoetida), fenugreek seeds, cloves, peppercorns, and bay leaf. Add chopped onions. Sauté onions until translucent.

Now, add ginger-garlic paste and cook for 30 seconds. Add tomatoes, peanuts, and spices - coriander powder, red chili powder, turmeric powder, and cumin powder. Mix well and sauté until the tomatoes soften.

Add all the vegetables - potatoes, cauliflower, carrot, and peas to the pressure cooker. Stir to combine with the spices.

Add water (about 3 cups) and give everything a good stir, then close the pressure cooker lid and cook until the khichdi reaches the desired consistency.

Once the khichdi is cooked, in a separate pan, prepare the tempering. Heat ghee, add hing, jeera, dried red chili, and curry leaves. Allow the seeds to crackle, then pour the prepared tempering over the khichdi. Mix well.

Garnish with fresh coriander leaves and freshly squeezed lemon juice (optional).