Heat 1 teaspoon ghee in a pressure cooker.
Add cloves and cumin seeds and let seeds crackle.
Add whole gram, rice, turmeric powder, salt and spinach.
Mix well and cook for 3-4 minutes.
Add moong sprouts and 3 tablespoons ghee. Slit green chillies and add, mix well.
Add buttermilk, stir to mix, cover and pressure cook on high heat for 2 whistles.
Lower heat and cook further for 2 whistles.
Switch off heat, remove lid and mix well.
Heat 2 tablespoons ghee in a non-stick pan.
Add garlic and ginger and sauté till garlic is well browned.
Add this to cooked khichdi and mix well. Serve hot.