1. Chop onions, green chillies and coriander leaves.

2. Wash the rice and moongdal. Add water in 1:2 ratio and put aside.

3. Heat oil or ghee in a pan and add cinnamon, cardamom, cloves and blackpepper. When they splutter add turmeric, curry leaves, green chillies and onions, fry them till golden brown and add ginger and garlic paste. Fry for 3 to 4 minutes, remove from heat and add it to rice and moongdal, add salt and cook it.

4. Garnish corinder leaves before serving.

Serve khichdi with sambar, curd or any pickle.