Dry roast moong dal. Then lightly toss rice. Normally this khichdi is made with small grain aromatic Gobindobhog or Ambemohar rice. Basmati rice is an option. Soak rice and dal separately for half-hour. Meanwhile, chop all vegetables and parboil them except cauliflower.
Heat oil in a wok and fry cauliflower smearing little salt and in low flame till almost done.Set all aside.Remove oil.Add little ghee and fry cashewnuts.Set aside.Add ginger paste and little salt in remaining ghee and toss.Add moong dal, rice and 3 cups water in a wok or pan.Add bay leaves, cumin powder, turmeric and salt and sugar to taste. Cook on low flame, adding water if required.When the khichdi is half done,add the parboiled vegetables and cauliflower.Boil till dry and done but not mushy.
Sprinkle garam masala and chopped coconut slices and toss.Heat mustard oil in a separate tadka pan and fry 2 dry red chillies.Also fry cumin seeds.When they crackle,pour it on khichdi.Add cashewnuts.Toss all and serve Puja special Bhuni Khichuri/khichdi with 5 fried bhaji like brinjal fritters,potato diced fry,bhindi,string beans,parwal fry and cauliflower curry or mixed veg labra and tomato chutney.
