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Combine the rice and pulse together and rinse them in several changes of cool water, 5-6 times, swishing with the fingers and rubbing the grains together, until the water runs clear. Drain and set aside.
Add the ghee or oil to a large heavy-bottomed Dutch oven or pot and, over medium high heat, toss in the mustard and cumin seeds, stirring. When the mustard seeds begin to pop (about 20-30 seconds in), add the coriander, cumin and turmeric powders and stir for another 20 seconds.
Add the cinnamon sticks, cardamom pods and ginger, stirring once more. Do not let the spices or powders burn — just fry them enough to get them aromatic.
To the pot, add the salt, rice and pulse as well as the liquid. Bring to a boil, stirring once or twice, then lower to a simmer and cook, with the pot’s lid barely ajar, for 45 minutes to 1 hour, until the pulse and rice are soft.
If the khichdi begins to thicken too much or stick to the bottom of the pot, add small amounts of water or stock until it gets back to the consistency of a risotto.
About 15 minutes before the khichdi is cooked through, add the bite-sized vegetables, stirring.
When it is finished cooking, turn off the heat, add the spinach, stirring once again and let the khichdi sit, covered, for 5-10 minutes.
Serve, garnished with whole or chopped leaves of cilantro.