Wash and soak wheat berries for 8-10 hours.

Next, drain the water, place them in clean muslin or thin cotton cloth. Bring together all the edges, roll tightly and make a knot to bundle the wheat berries. Place it in a container & cover it partially. Move it to a warm and dark place.

Due to heat the Muslin cloth dries up, sprinkle or spray it with water so that the beans are moist. Cover and place it back in a warm dark place. Depending on the weather conditions the sprouts can take anywhere between 3-4 days.

Wash and soak the yellow moong dal for 1 hour.

When ready to make lightly grind the sprouted whole wheat in a mixer. Add water only if required.

Add ghee to a pressure cooker.

Once hot add cumin seeds and the slit green chilly.

Now add turmeric, ground whole wheat and dal.

Saute for a minute or two, till you see a slight glaze on the mix.

Now add the mixed vegetables, and once again saute for a minute.

Add 2 cups of water and salt as per taste.

Pressure cook for 2 whistles and then simmer the flame for 8-10 minutes.

Switch off the flame and let the pressure release naturally.

Give a good mix to the khichadi and serve hot with a dollop of ghee.