Clean, wash and soak the mung in adequate water for 15 minutes.
Clean, wash and drain the rice.
Dry roast the cumin, coconut and cloves till you get a wonderful aroma.
Leave to cool and dry grind them.
Heat the ghee in a pressure pan and saute the rice in it 4 for a minute.
Then add the dry masala you have freshly ground and the soaked mung.
Mix the three thoroughly and add' adequate water to cook the khichri.
Khichris are usually on the runny side unlike pilauos, you should therefore add a little extra water while cooking.
Finally add the cashew nuts and cook till the rice is absolutely soft.
Immediately after taking the lid off the pan add salt and mash the khichri well.
Transfer to a serving dish with a lid.
Add a generous dollop of ghee and cover the dish.
You need no other garnish, take off the lid only when you serve.
Serve piping hot with raita and roasted.