Rinse and clean the rice thoroughly, keep aside.
Dry roast the moong dal till light brown in color.
Transfer to a bowl, wash and clean properly.
Soak in enough water for 1 hour. Drain and keep aside.
Heat oil in a kadhai.
Add the cumin seeds, bay leaf, cloves, cinnamon stick and green cardamom and saute for few seconds over low-medium heat.
Then add grated ginger along with chopped tomatoes, saute till tomatoes are mushy.
Add the spice powders along with salt, saute for 1 minute more.
After that add potato cubes (1/2 inch) and green peas.
Mix well with the masala and saute for 3-4 minutes.
Then add the moong dal and rice into the pan.
Gently mix everything and cook for 2 minutes.
Pour 4 cup of warm water and stir well, but gently.
Over medium heat, allow to get a boil.
Then simmer it and cook for 15-20 minutes, stirring in between.
When all the ingredients are completely cooked, turn off the heat.
Drizzle ghee on top and allow the khichuri to rest for 5-10 minutes.
Then serve with beguni bhaja (eggplant fries) or any no-onion-no-garlic curry !