For prepping the rice and lentils: 

1. Rinse the rice and moong lentils together. After that, immerse both of them in water for around 30 minutes. 
2. Drain and set aside the lentils and rice after they have had time to absorb the water.

For sauteing spices and vegetables: 

1. In a 3 litre pressure cooker, heat 2 tablespoons ghee or oil, then add 1 teaspoon cumin seeds or jeera.
2. Add the finely sliced onions as soon as the cumin begins to sputter. Sauté until the onions are transparent and tender. 
3. Add the chopped tomatoes, chopped green chili, and chopped ginger once the onions have become translucent. Mix well. 
4. Add turmeric powder and a pinch of asafoetida after the tomatoes have been stirred in (hing). It's up to you whether or not to use hing.
5. Once all the spices have been added, to add more of a tangy and spicy character to the Khichdi add 1 tablespoon of Molo Gobhi Gajar Shalgam Pickle to it. Stir it well so that all the spices and the pickle get immersed with the Khichdi.
6. Cook, stirring frequently, until the tomatoes have softened. 

Add the rice and lentils to the mix 

1. After that, add the drained rice and moong lentils to the pressure cooker and stir for approximately a minute, or until all of the ingredients are thoroughly incorporated.
2. To taste, season with salt. Saute the rice and lentils for just a minute longer. 
3. Next, deglaze the bottom and sides of the cooker by adding 3.5 cups water and mixing thoroughly.
4. Finally, on medium-high to high heat, seal the lid tightly and pressure cook for 8 to 9 minutes or 7 to 8 whistles. Open the lid when the pressure in the cooker lowers naturally (this may take a few minutes).
5. Simmer for a few minutes, stirring frequently. 

The most important step: 

1. Serve your bowl of moong dal khichdi with a dollop of Gobhi, Gajar, Shalgam ka Achaar for an authentic ghar ka khaana feeling. 
2. You can even serve it with some curd, a topping of ghee, and some papad for the crunch!