Mix and wash rice and lentils in cold water. Let it soak for an hour. Pressure cook all the ingredients for 5 to 10 min or till they are mushy. Keep aside.
In a large saucepan heat the ghee, and add cumin. When the cumin splutters add the onions, green chilli and ginger. Sauté for 2 to 3 minutes or until the onions become translucent. Add the powdered spices except for the garam masala. Sauté for 10 seconds and add chopped tomatoes. Cook for another 5 minutes or until tomatoes is soft. Season with salt. Now add this tempering to the base and stir on low flame for a minute. Finish with adding the garam masala.
Place a large pan of salted water to boil. Add the frozen peas and wait till the water starts boiling again approximately for 3 to 4 minutes. Strain the peas, blitz to a fine purée, and add the lemon juice. Add the purée to the tempered khichdi. Mix with a spatula, don’t let it boil to avoid decolouration.
Sauté all the vegetables in melted butter for a minute and set aside.
Bring water to a boil and add the vinegar. Turn the simmer down.
Crack the eggs one at a time into a small bowl and gently tip into simmering water. Lightly poach for 3 minutes. Remove with a slotted spoon and drain on a kitchen towel. Place on a tray and set aside.
Whisk everything together. Divide the marinade into 4 parts. Lightly apply on the poached eggs with soft hands or a brush. Grill on high heat oven at 200C for 2 minutes.
Divide the green pea khichdi into 4 equal parts and spoon it into the bowl or pasta plate. Place the tandoori poached eggs in the centre. Divide the sautéed vegetables into 4 equal parts and place them around the eggs.
Garnish with green pea tendril shoots, fresh mint and wild garlic flowers. Enjoy the vegetable khichdi with baked or fried popadoms and pickle of your choice.