Urad Dal (split), rice, ghee, cumin seeds, heeng, green chillies, ginger (grated), turmeric powder, salt, veggies and coriander.
Rinse urad dal and rice under cold water to remove excess starch. Drain and keep aside for cooking.
Heat 1 tablespoon of ghee in a pressure cooker. Add cumin seeds, a pinch of heeng, and let them sizzle
Add chopped green chilies and grated ginger to the ghee. Sauté for a minute to release their flavors.
Add the washed rice, urad dal, and mixed veggies (carrot, peas, and potato) to the cooker. Stir gently for 1-2 minutes.
Pour in water, turmeric powder, and salt to taste. Stir to mix everything evenly.
Close the pressure cooker and cook on medium heat for 2-3 whistles. Let it cook until soft and mushy.
Open the cooker and stir the khichdi, garnish with fresh coriander leaves. Serve hot with mint and tamarind chutney.