Dry roast the dalia and the moong dal in a kadai and then wash them thoroughly under running water.
Ina pressure cooker, take a tsp of cooking oil and when the oil is hot, add the bay leaf, dry red chili, cardamom, cinnamon and cloves.
Stir around till they start to brown. Add the cumin seeds and stir. Then add the chopped ginger and fry it lightly.
Add the chopped vegetables (except the coriander leaves) and mix with all the whole spices. Keep the heat to a medium and stir fry the vegetables for a couple of minutes.
Add turmeric powder and salt and coat the vegetables with the masala. Continue cooking for a couple of minutes. Sprinkle some water if the masala is burning.
Add the dalia and the moong dal. Add 6 cups of warm water. Add the sugar and give it all a nice mix.
Break the green chilies into two and add to the khichdi. If you have children consuming, then add the green chilies in the end so that it doesn't become too spicy.
Now close the pressure cooker and cook for five to six minutes till only one whistle.
Once the steam has released, open the pressure cooker and you will notice that the khichdi is quite tight. In that case, take two cups of hot water and add to the khichdi and mix everything.
Drizzle some ghee and add more green chilies and salt if required. Also add the chopped coriander leaves.
Serve immediately with some papad and achar or any pakoda on the side.