Add white rice and green moong dal to a medium-sized bowl. Rinse them 2-3 times with water until the water runs clear. Soak the washed rice and lentils in water for 20 minutes.
Heat ghee. Add cloves, a piece of cinnamon stick, whole black peppercorns, and cumin seeds and let them crackle for 4-5 seconds.
Add thinly sliced onions and green chilies (slit into half) to the pot and cook until the onions turn slightly browned (4-5 minutes), stirring at regular intervals.
Once the onions are browned, add ginger garlic paste and cook for another 2 minutes, stirring at regular intervals.
Add peeled and cubed potatoes, green peas, and peeled and cubed carrots, and cook for a minute.
Now add coriander powder, turmeric powder, Kashmiri red chilli powder, and salt, and cook for a minute.
Drain the water from the rice and lentils and add them to the instant pot along with water, lime juice, and chopped cilantro, and stir gently.
Close the lid of the instant pot and set the valve to the sealing position. Press CANCEL and then PRESSURE COOK and set the timer to 12 minutes.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the pot. Stir the khichdi with a large spoon.