In a bowl of mixed khichdi, combine 2/3 part rice and 1 part moong dal (with or without husk), wash it well and keep it aside. Chop all the vegetables. Heat oil in a cooker, sauté the chopped vegetables, then add the washed khichdi. For every bowl of khichdi, add 3 bowls of water, a teaspoon of ghee, and salt. Turn the cooker on high, let it cool down, and serve hot with curd or buttermilk.