Rinse ½ cup of rice and ½ cup of moong dal (split yellow mung beans) together three times and drain.
Heat 1 tablespoon of ghee in an electric pressure cooker on the sauté setting. Add ¾ teaspoon of cumin seeds and ¾ teaspoon of finely chopped ginger, then ¼ cup of chopped onion and 1 chopped green chili. Cook until the onion is golden.
Add ½ cup of chopped tomato, ¼ teaspoon of turmeric, and ⅓ teaspoon of salt, and cook until soft. Stir in the rice and dal and sauté for a few minutes.
Pour in 4 cups of water. Lock the lid and pressure-cook for 8 minutes.
When the pressure has released, mash the khichdi lightly and adjust the salt. Top with ½ tablespoon of ghee.
