Rinse the Lentils and rice. Soak the rice and lentils for 15-20 mins.Start the IP on Sauté mode for 30 mins.
Add Ghee+Oil in the IP. To this add Cumin Seeds, Dried Red Chillies, Bay Leaf, Cinnamon Stick and Cloves.
Once the cumin seeds start to splutter, add chopped onions and sauté. Cook until the onions are transparent and add minced ginger, garlic and green chillies. Sauté it for about 30 secs, until the raw smell goes away.
To this add all the chopped veggies. To this add all the spices. Mix well. If the spices stick to the bottom of the pot add a little water.
Drain the water from the soaked rice and lentils and it to the IP. Mix well. Now add water and salt. Mix well.
Securely close the IP Lid and place the pressure valve in the sealing position. Turn off the Sauté mode. Turn on the Pressure Cook Mode. Manually set the timer for 20 mins and let the khichdi cook on high pressure.
Use the Natural Release Pressure Method to release the pressure. Open the IP lid once the pressure is released completely. Serve the Vaghareli Khichdi with Kadhi, Yogurt , Buttermilk, Pickle, Papad, etc.