Moong dal roosted on pan (without oil) until light brown.

Heat ghee in another pan add cauliflower florets sauté 4 minutes on high heat (until light brown).

Rinse and wash moong dal and rice together. soak both of them for 30 minutes in water,

A pressure cooker on medium heat. Add soaked rice and moong dal, tomatoes, green peas, cauliflowers, green chillies, ginger-garlic paste, turmeric powder, red chillies powder, cloves, green cardamom, bay leaves, cinnamon stick, salt and water close the lid tightly and pressure cooker the khichdi on a high flame for 6-7 whistles.

Turn off the fire and release the pressure from the cooker.

If the khichdi becomes too thick, then add some water and stir till the consistency is right.

The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.

In another pan heat ghee. fry the cumin seeds and dry red chilli till browned.

Then add onions and fry till they are light browned.

Stir to mix well and add this tempering mix to the cooked khichdi mixture.

Garnish with coriander leaves.

serve moong dal khichdi with yogurt and baigan-tomato bharta (mashed roosted and blanched baigan, roosted and blanched tomato, roosted and blanched garlic and roosted green chilli with onion,salt and mustard oil) and aaloo ka bharta (mashed boiled potato with onions, green chilli, salt and mustard oil).