Mix rice and lentils and soak in 4 cups of water for 10-15 minutes.
Drain and set aside. Heat 2 tbsps ghee in a deep non stick pan, add cumin seeds, black peppercorns, cloves and cinnamon and sauté till fragrant.
Add ginger and green chillies and sauté for ½ minute.
Add rice and lentils, turmeric powder, salt and 4 cups of water.
Cover and cook on medium heat till done.
Drizzle remaining ghee over the khichdi and serve hot.