• Heat oil in a pan/kadahi.
  
• Add cauliflower florets and fry covering in between.
• Once it gets half cooked add chopped carrot, and green peas to it and fry on a medium heat until light brown and the vegetables are well cooked. Set aside.
  
• Now heat oil in another pan/kadahai and fry moong dal and masoor dal togeather.
  
• Fry until the nice aroma comes. (Keep stirring in between so that the dal doesn't get burnt)
• Once done take it out in a bowl and let it cool down.
  
• Once it gets cold add rice to it and wash everything together.
• In a pressure cooker add rice, masoor dal , moong dal, tomato,turmeric, bay-leaf, ginger and salt. Stir well.
  
• Add the water and put the lid with the weight on the cooker.
  
• Cook this mix until one whistle and then turn off the stove, do NOT release the pressure.
• Let the pressure cooker cool down by itself.
• Open the lid of the cooker.
• If the khichdi becomes too thick, then add some hot water to it 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.
• Now take a big open mouth vessel add the cooked rice and dal mixture to it.
  
• Add the cooked vegetables and stir well.
• Reheat the khichdi on a low-medium flame, stirring in between. (you can check the salt and add more, if needed)
• Once it gets proper hot, turn off the flame.
• Add the chopped coriander leaves and mix well.

For Tempering:

• Heat ghee in a small pan, add asafoetida, cumin seeds and dry red chili.
  
• Fry until brown.
• Now add this tempering to the khichdi and give it a good mix.
• Serve hot with a spoonful of ghee on top and also along with the side dishes of your choice.