1. Heat one tablespoon ghee in a pan, add cloves, cinnamon, black cardamoms and onions and sauté till onions turn brown. Add ginger and turmeric powder and mix well.
2. Add rice and all the dals and sauté for three to four minutes. Add salt and four cups of water. When the mixture comes to a boil, lower the heat, cover and cook till done. If the khichdi looks too dry, sprinkle a little water, cover and cook for five more minutes.
3. Sprinkle remaining ghee and serve hot with thick yogurt and pickle.