First, clean the rice, pigeon pea (tuver dal), and split green gram (mung dal) separately. Then, mix them in a bowl and wash them 5 to 6 times with clean water. Now, add water and soak for 1/2 an hour.

Now, in a pressure cooker, once the oil is hot and the mustard seeds splutter, add the cumin seeds to splutter. In it, sauté the ginger-chili paste, clove, star anise, a piece of cinnamon, and dry red chilies. Now, add the vegetables and sauté for a while. Drain the soaked dal and rice and sauté for a bit. Now it's time for the water. Add a little more water than just enough to cover everything.

Once it comes to a boil, close the lid of the pressure cooker and let it whistle 3 times. Once the pressure cooker cools down, take out the khichdi into a bowl. After a little while, unmold it onto a serving dish and serve.