Wash the rice and masoor dal properly and strain the water. Let the rice and daal air-dry.

Now, take a deep bottomed pan and add the oil. Once the oil is hot add the cumin seeds and bay leaf.

As the cumin starts spluttering add the potatoes and cauliflowers and saute them for about 3-4 minutes.

Now add the soaked rice and lentils and saute them.

Saute them till you see the colour of the rice and lentil change.

Add the chopped onions, tomatoes, green chilies, grated ginger and garlic, turmeric powder, chilli powder, garam masala powder, green peas and cumin powder and salt and saute everything together for about 2 minutes. (In case you are using frozen peas as I did which mostly remain blanched, add the peas later)

Once it begins to boil, lower the flame and cook the khichuri on mid low flame till all the vegetables and rice are cooked properly. Add more water if necessary. After everything is cooked properly reduce the water to desired consistency. But remember do not make it dry completely as this khichuri should be runny. Add the ghee to the khichuri and turn off the flame.