Heat ghee/oil in a pressure cooker or heavy pot. 

Add cumin seeds and mustard seeds; let them splutter.

Add chopped onion, green chilli (if using) and grated ginger.

Sauté until the onion turns golden and aromatic. 

Add turmeric powder and chopped tomato. Cook until the tomato softens.

Then, add the chopped vegetables and stir well to combine.

Add the soaked amaranth grains, moong dal, and salt to the mix.

Stir well to coat them in the spices.

Then, pour in water, give it a good mix, and bring it to a boil.

Once it’s bubbling, cover it up and pressure cook for about 3 whistles.

 If using a pot, cover and let it simmer until the grains and dal are soft and cooked through.

Once cooked, fluff the khichdi gently and garnish with fresh coriander.

Adjust the khichdi consistency by adding more water if needed.