Wash little millet and moong dal separately and keep aside.
Heat oil in a pressure cooker and add a bay leaf.
Add potato and carrot and stir for few minutes.
Later add beans, green peas and cauliflower florets. Stir them for some time.
Add salt and turmeric powder and mix them well.
Next add ginger paste, green chilli, cumin powder and coriander powder. Mix them well under low flame to avoid burning.
Now add moong dal and little millet into the cooker and mix with all the spices.
After 5 minutes add water accordingly and close the lid of the pressure cooker.
Wait for 2 to 3 whistles under medium flame.
Once the pressure releases open the lid and mix it with a ladle carefully.
At this moment if you feel the khichdi has soaked all the water, you can add little water and boil for few minutes without the lid.
Check the seasoning and when the consistency is just right, switch off the gas and drizzle ghee on top and serve hot with pickle or papad.
