Wash daal and rice with water.
Soak them together in 3 cups of water for 15 minutes.
Pressure cook the soaked rice and daal (along with the water in which it is soaked) on medium flame for 3-4 whistles or cook till it become soft and mushy.
Slightly mix and mash the cooked khichdi with a ladle.
Add hot water (about 3 cups) to adjust the consistency of khichdi, some like it watery and some prefer semi thick so add water according to your choice.
Add chopped ginger, ghee and all the spices and mix well.
Simmer for 10 minutes, partially cover the pan with a lid otherwise it may splutter all over.
Keep stirring in between to avoid sticking it at the bottom of the pan.
Switch off the gas and add fresh coriander and mix.
Serve hot with a tsp of ghee drizzled on it.