Dry roast the moong dal till it gives out a fragrant nutty aroma and takes on a tinge of light brown. Remove from flame, rinse the dal in water and keep aside.

Heat oil in a frying pan, fry the cauliflower and potatoes till a gorgeous golden, keep aside.

Heat the remaining oil in a deep bottomed pan, add the red chillies and panchforon, when the spices start to splutter, add the green chillies and ginger paste, saute for a minute or two.

Now add the roasted moong dal and rice, turmeric powder and saute for a further couple of minutes. Add 3-4 cups of warm water, the water level should be about 2 inches above the rice and dal, bring to a gentle simmer.

Continue cooking till the rice and dal are about 60% done, now add the peas, fried cauliflower and potatoes. Sprinkle in the salt, cover and cook over a low flame, stirring occasionally, till the rice and dal are completely cooked. Add a little warm water if it's getting a bit too dry.

Adjust the salt and sugar, add a dollop of ghee and finish with a generous sprinkle of bhaja masala. Serve hot.

Heat the mustard oil in a pan, when smoking hot, temper with dry red chillies and panchforon. When the spices start spluttering, add all the vegetables (barring the spinach) and saute for a while.

Now add the ginger paste, coriander powder, green chillies, a little salt and sugar, continue cooking over a low flame, till the vegetables become tender.

Now add the spinach, cover and cook over a medium flame, the spinach shall release quite some water. Continue to cook till the water starts to dry up, the vegetables become soft and almost mashed into each other.

Adjust the seasonings, finish with a generous sprinkle of bhaja masala and serve hot.

I usually stock up my bhaja masala - 3 bay leaves, 3 dry red chillies and about a third of a cup of cumin seeds, roasted patiently over a low flame and then ground to a powder. Stays fresh and aromatic for about a fortnight if kept in an airtight container.