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.