In a heavy-bottomed pot, dry roast the moong dal over low heat for 2 to 3 minutes, stirring constantly. Transfer to a bowl and set aside. In the same pot, add the rinsed rice and dry roast, stirring, until the water evaporates. Transfer to a bowl and set aside.

In the same pot, add 2 tablespoons oil. Once the oil is slightly hot, add the whole spices, coarsely crushed coriander seeds, and coarsely crushed fennel seeds. Add asafoetida and ginger-chili paste, and sauté for 30 seconds.

Add the chopped potato, carrot, peas, and green beans. Cook on low heat, stirring, for 2 to 3 minutes. After 3 minutes, add turmeric powder and mix well. Add 6 cups water (about 1.4 liters) and 2 teaspoons rock salt, and mix thoroughly. Cover and bring to a boil.

Add the chopped tomatoes, cabbage, and roasted cumin powder. Mix well. Cover and cook for 2 to 3 minutes.

Add the roasted rice, roasted moong dal, and chopped bell pepper. Mix and bring to a boil. Once it starts boiling, cover with a lid and cook on medium heat for 18 to 20 minutes, stirring occasionally to prevent sticking.

After 20 minutes, open the lid and check. If the water has been absorbed, reduce the heat to low and add red chili powder. Mix well.

Cover the khichdi and let it rest for 5 minutes without opening the lid. (Keep the heat on low.) After 5 minutes, turn off the heat and let the khichdi sit, covered, for another 5 to 10 minutes so any remaining grains cook through.

After 5-10 minutes, open the lid and add the juice of 1 lemon, 2 tablespoons ghee, and chopped cilantro on top.