In an Instant Pot, set to SAUTE mode. Once the pot is hot, add ghee.
Add all the spices - cinnamon, black cardamom, cumin seeds, cloves, bay leaf, turmeric, and hing. Saute for 15 seconds.
Now add ginger and green chilies. Saute for about 30 seconds.
Drain the rice and lentils. Add to the Instant Pot. Cook for 2 minutes until toasty. Turn off the Instant Pot - hit CANCEL.
Add salt and water. Stir well.
Cover and cook the khichdi on HIGH PRESSURE for 15 minutes, Natural Release 10 minutes.
Once done, this is what you should have. The consistency is mushy, but not super flowy. Feel free to add more water for your desired consistency.
I added a cup of water and set my Instant Pot to KEEP WARM.
This is the consistency I love.
Serve with yogurt and achaar (pickle), or a dollop of grass-fed butter.