Wash the dal and rice and soak them for 1 hour in water. Wash and chop all the vegetables.
Heat ghee in a cooker and put heeng and cumin seeds into it. Let them splutter. Once the cumin seeds turns brown in colour add black pepper, cloves, turmeric powder, green chilli and ginger. Stir 3-4 times with a spoon and add all the vegetable into it. Roast the vegetables along with the masala for another 2-3 minutes.
Now put dal and rice and roast for another 2-3 minutes.
Pour 5 times the quantity of water of dal and rice into the cooker (dal and rice is 11/2 cup, the water should be 71/2 cup) along with salt. Close the lid of the cooker for upto 1 whistle. Turn off the flame and take out the half steam from the whistle. Open the lid of the cooker after 4-5 minutes. Vegetable Khichadi is ready.
Take out the Mixed Veg. Khichdi in a serving bowl and garnish with coriander leaves. Put butter on the khichadi and serve with curd, pickle and coriander chutney.
If you want to put onions in the khichadi, then chop 1 onion and roast it after tampering heeng and cumin seeds followed by above mentioned steps.