Dry roast the moong dal in a pan till golden brown. Wash and drain the dal. Keep aside.

Cook the moong dal in 1 cup of water till just cooked. Care needs to be taken that the dal does not become too mushy. Drain from water, keep aside. Don't discard the water, keep aside for further use.

Dry roast the semolina till light brown. Keep aside.

Soak the raisins in a little water, keep aside.

Heat 1 tbsp oil in a kadai/deep frying pan, fry the peanuts, keep aside on an absorbent towel.

In the same oil, lightly fry the cauliflower florets for 5-7 minutes. Keep aside on a kitchen absorbent towel.

Add the remaining oil to the same pan. When smoking hot, throw in the crushed green cardamom, cloves, cinnamon stick, bay leaves, red chilies and cumin seeds. Allow the spices to splutter.

When the spices start to release the aroma, stir in the ginger paste, add the tomatoes. Saute for 2-3 minutes.

Throw in the cauliflower florets and green peas, sprinkle in the salt, sugar, turmeric powder and cumin powder, continue cooking over a low flame for 2-3 minutes till the tomatoes are tender.

Add the dal and semolina, throw in the raisins, peanuts and green chillies, mix gently.

Pour ¼ cup of warm water and the water in which the dal was cooked. Adjust seasonings, cook over a low flame for 5-7 minutes, while stirring frequently, till the semolina is cooked perfectly. Take care that the khichuri does not become too mushy. Splash a little water if it is getting a bit too dry.

Switch off the flame, finish with a dollop of ghee.

Cover, allow to rest for 10-12 minutes. Serve hot.