Soak the green moong dal and rice in 4-1/2 cups of water for 30 minutes.

Heat ghee in a pressure cooker.

Add cumin seeds, cinnamon stick, cardamom pods, and cloves; stir-fry until they splutter.

Add chopped onions and saute until translucent.

Add rice and green moong dal along with the soaking water to the pressure cooker.

Sprinkle salt and stir.

Cover and cook for 5-6 whistles, then turn off the heat.

Allow the pressure to release naturally.

Heat ghee in a saucepan.

Toast cashew nuts until lightly golden brown.

Stir in cumin seeds and allow them to crackle. Turn off the heat.

Open the pressure cooker lid and mix in grated coconut and toasted cashew tadka.

Transfer the Khichdi to a serving bowl and serve hot.