Dry roast the moong daal till golden. Then soak them up in water for about half an hour.
apply turmeric powder and salt to the Cauliflower florets and potatoes.
take mustard oil in a Kadai and fry the potatoes and cauliflower florets for few minutes until lightly brown. Keep them aside.
blanch the green peas in hot water.
take a large pan in that take 2 tablespoons of ghee.
Add in the whole Garam Masala cumin seeds, cardamom, Clove, cinnamon sticks and bay leaves.
Add crushed ginger, green chillies and chopped tomatoes. Saute for a minute.
add rice and dal. Saute them for 2-3 minutes.
Add cumin powder, salt, sugar and 3 cups of water.
Cover and let it cook for 10 minutes, check in between and stir them well.
Add the fried potatoes now and cook the khichuri for 5 minutes on a low flame.
Add the fried cauliflower florets and cook for another 5 minutes.
If the Khichdi dries up a lot add warm water as and when required.
Add the blanched green peas and simmer for another 5minutes.
Finally Sprinkle garam masala powder and 1 tablespoon of ghee and turn off the flame.
Serve hot with some fried eggplant, omellete or fish fry on a rainy day.
